Saturday, May 21, 2011
Basic All-Purpose Pizza Crust (12-inch)
This my favorite recipe for pizza dough. Not too thick, and not too thin, this pizzeria-style crust should appeal to just about everyone.
1/2 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 to 1 1/2 cup unbleached white flour, plus additional for kneading
In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.
Stir in the olive oil and salt.
Add the flour, a little at a time, stirring to form a stiff dough.
Transfer the dough to a lightly floured surface and knead for 5 minutes.
Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).
Press the dough into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
Top with your favorite sauce, vegetables, and/or cheese. (Vegans can omit the cheese or use soy cheese.)
Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing.
-- Makes one 12-inch pizza (3-4 servings)