I made this pizza crust on Monday and we thought it was outstanding!! Clint said that it is almost like deep dish...so big and filling! Unfortunately I didn't take any pictures on Monday, so I had to make the pizza crust again on Wednesday (darn!). We had Chet over for dinner and the 3 of us only ate 3/4 of this pizza because it was that filling....WOW!!
Here is the recipe/instructions:
1 (.25 oz) pkg active dry yeast, which is 2 ¼ tsp
1 tsp white sugar
1 cup warm water
2 1/2 cups of bread flour (I used regular flour)
2 TBS olive oil (I used canola oil)
1 tsp salt
1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. (Both times I did this I had quite a bit of foam on top of the water that I skimmed off and discarded.)
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. (The second time I made this I added some Italian Seasoning during this step.)
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. (I rolled it out the first time and it was difficult, so the second time I put the ball of dough on the greased pizza pan and just pushed the dough out until it filled the pizza pan.)
4. Spread with desired toppings and bake at 450 degrees for 15 to 20 minutes.
ENJOY!!!
This looks very tasty! Do you think it could be made with whole wheat flour? I may give it a try and see what happens.
ReplyDeleteYum! I had a "go to" pizza crust recipe that I've always used ... and then have tried a couple of Peter Reinhart's - so here's another one to give a whirl! Jeni - I've done 1/2 and 1/2 with most of mine. Also, I always add Italian Seasoning in my crust and I think it makes it fabulous!
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