Perfect Pizza for the Pack

It doesn’t matter what coast you’re from. Thin and crispy, thin and floppy, thick, deep dish…

Pizza is delicious. Pizza is amazing. It is versatile.
It can be topped with greasy meats or healthy vegetables. It can seem fancy schmancy, funky or classic.

It is also one of the most profitable foods in the food service industry. It’s fun for kids to make.
All of these things mean that it is a good idea to make your own at home. Don’t be scared. You will see the words yeast and rise in the following recipe but don’t run! It’s a single bowl method and I was testing ingredient combinations for this crust before I knew how yeast worked. What’s better?
This recipe can make 3 different styles of crust. Don’t believe me? Just try it. This is a great recipe for those who are afraid of yeast and bread baking because it’s almost foolproof.

Yuh’ welcome.

Perfectly Versatile Pizza Crust
(from Wendi Kent)

you will need:

1 packet (1/4 oz. or 1 1/2 tsp.) Active dry yeast
1 3/4 cup all purpose flour plus some for dusting
(for whole wheat crust: exchange 1/2 cup of white for wheat)
1/2 tsp salt
3 Tbsp olive oil (plus a little for brushing)
1/2 Tbsp honey (or sugar)
3/4 cup 105-110° water
cornmeal or semolina for dusting
Toppings

In a large bowl, combine all ingredients (including sugar if you’re using it instead of honey) except water and honey. Add the honey to your hot water and then temp it again to be sure it is still the proper temperature. Add water to mix.

(But, Wendi, it looks like a big mess and that’s not how you do it when you make bread and shouldn’t I do the yeast and water different and are you sure this is going to work? Chill out. It will work.)

Combine until dough forms. Once combined, knead 5 to 15 times on a floured surface.  You are kneading JUST until dough becomes resilient unlike bread.
Cover with a light towel and let rest. Choose your style below.

Fresh basil leaves, sauce and fresh balls of mozzarella make a classic Margherita Pizza.

For thin, crispy crust: Preheat your oven to 400°. Let dough rest only 5 minutes. (It still should have risen a bit.) On lightly floured surface, roll dough out with rolling-pin. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. You will likely have some dough left after trimming the edges. I like to make bread sticks from this (below). Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Pre bake 8-15 minutes or just until light golden. Remove and add toppings. Finish baking.

For thin, soft crust: Preheat oven to 400°. Let dough rest only 5 minutes. (It still should have risen a bit.) On lightly floured surface, roll dough out with rolling-pin. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. You will likely have some dough left after trimming the edges. I like to make bread sticks from this (below). Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Add toppings. Bake until crust is golden and toppings are done.

For thicker crust: Preheat oven to 400°. Let dough rest 10 to 15 minutes. (It should have risen quite a bit.) On lightly floured surface, roll dough out with rolling-pin to desired thickness. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Pre bake 8-15 minutes or just until light golden. Remove and add toppings. Finish baking.

For bread sticks: Take excess dough and roll out into long strand(s). (I like to twist two together.) Brush with olive oil. Sprinkle with garlic salt, oregano, and red pepper flakes. Bake until golden and serve with sauce. Nummy and no waste!

Print Pizza Crust Recipe!

Fresh basil leaves, sauce and fresh balls of mozzarella make a classic Margherita Pizza.

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October 5, 2010. Tags: , , , , , , , , , , . Recipes.

3 Comments

  1. Joa replied:

    This entire blog is so amazing and I thank you so much for keeping up with it. Every post is interesting and useful and often funny, too. You also seem like an awesome and kind person! *subscribe* 🙂

  2. funksteena replied:

    ILY for this. Really. (Also for the pdf.)

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