I’ve been on a little adventure.
Just me, myself, and I.
Testing a variety of pizza crust recipes.
Searching for one that’s truly wonderful.
Crispy on the outside, with a fluffy, chewy interior.
I’ve tried these on my family over the years.
(these things can take a bit of time)
The recipe I’m sharing today
is the best I’ve found.
My family gives it seven thumbs up.
(that’s a lot of thumbs!)
Fabulous Pizza Crust
Yield: 2 – 12 inch pizza crusts
Time: 5 minutes prep + 2 hours to rise + 15 minutes baking
Recipe from The Pioneer Woman
1 t yeast
1 1/2 C warm water
4 C flour
1 t salt
1/3 C olive oil
1. Sprinkle the yeast over the warm water and let it bloom for a few minutes until it becomes foamy.
2. In the bowl of a mixer, combine the flour and salt.
3. Pour in the olive oil and mix briefly until incorporated.
4. Add the yeast and water mixture to the flour and oil.
5. Mix until the dough just comes together. Avoid overmixing.
6. Cover the dough and let it rise until doubled in size. Alternatively, you can refrigerate it and let it rise slowly throughout the day for more flavor.
7. Punch the dough down and divide it in half. Let each portion rest on a pizza stone or a lightly sprayed baking sheet for five minutes. Then stretch each piece to your preferred thickness before topping and baking.
Homemade Red Sauce
Yield: 2 – 12 inch pizzas
Time: 5 minutes
Recipe adapted from Mel’s Kitchen Cafe
1 – 14.5 oz can Italian stewed tomatoes
1 small can tomato paste
1 t sugar
1 t dried oregano
1 t dried basil
1/2 t garlic powder
1/2 t salt
1/2 t lemon juice
pinch red pepper flakes
1. Combine all ingredients in a small food processor and blend until smooth. If you don’t have a processor, whisk everything together until well combined.
2. Spread the sauce over the stretched dough, then add your favorite toppings, mozzarella, and a sprinkle of Parmesan.
3. Bake the pizza in a 475°F oven for about 15 minutes, until the crust is golden and the cheese is bubbling.