Pizza Crust
Classic homemade pizza crust — makes 1 or 2 standard round pizzas or 1 large rectangular pizza.
Ingredients
- 2 tsp active dry yeast
- 1 pinch sugar
- 2 tbsp lukewarm water
- 3 cups all-purpose flour
- 0.88 cup lukewarm water
- 2 tbsp olive oil
- 1.25 tsp table salt
- — bowl
Equipment
- pan
- oven
- rack
Instructions
Activate Yeast
If using 2 tsp active dry yeast , dissolve with a pinch of 1 pinch sugar in 2 tbsp lukewarm water . Let sit for 15 minutes until bubbly.
Combine Ingredients
Weigh or spoon and level the 3 cups all-purpose flour . Mix and knead together with 0.88 cup lukewarm water , 2 tbsp olive oil , and 1.25 tsp table salt by hand, mixer, or bread machine until you have a soft, smooth dough.
If kneading in a stand mixer, it should take 4-5 minutes at medium speed. The dough should clean the sides of the bowl but may stick a bit at the bottom.
Make Pizza Now
Place the dough in a greased bowl , cover, and let it rise until puffy — 1 hour for instant yeast, 90 minutes for active dry yeast.
Make Pizza Later
Let the dough rise for 45 minutes at room temperature, then refrigerate for 4-24 hours . Remove from the fridge 2-3 hours before baking.
Shape and Prepare
Decide your pizza size and shape. Divide the dough in half for two pizzas or keep it whole for one. Let the dough rest, covered, for 15 minutes before shaping it in the pan .
Bake the Crust
Preheat the oven to 450F. Bake the untopped pizza on the lower rack until set and slightly browned around the edges, 8-14 minutes depending on thickness.
Add Toppings
Remove from the oven , add toppings, and return to the upper rack. Bake for another 10-15 minutes until the crust is browned and the cheese is melted.
Serve
Cool slightly on a rack before serving. For easiest slicing, use scissors.
View Cooklang Source
---
title: Pizza Crust
description: "Classic homemade pizza crust — makes 1 or 2 standard round pizzas or 1 large rectangular pizza."
servings: 12
total time: 3 hours 8 minutes
prep time: 20 minutes
cook time: 30 minutes
tags: [pizza, bread, dough, baking]
cuisine: Italian-American
difficulty: medium
---
== Activate Yeast ==
If using @active dry yeast{2%tsp}, dissolve with a pinch of @sugar{1%pinch} in @lukewarm water{2%tbsp}. Let sit for ~{15%minutes} until bubbly.
> Skip this step for @instant yeast{2%tsp}.
== Combine Ingredients ==
Weigh or spoon and level the @all-purpose flour{3%cups}. Mix and knead together with @lukewarm water{7/8%cup}, @olive oil{2%tbsp}, and @table salt{1.25%tsp} by hand, mixer, or bread machine until you have a soft, smooth dough.
If kneading in a stand mixer, it should take ~{4-5%minutes} at medium speed. The dough should clean the sides of the bowl but may stick a bit at the bottom.
== Make Pizza Now ==
Place the dough in a greased @bowl{}, cover, and let it rise until puffy — ~{1%hour} for instant yeast, ~{90%minutes} for active dry yeast.
== Make Pizza Later ==
Let the dough rise for ~{45%minutes} at room temperature, then refrigerate for ~{4-24%hours}. Remove from the fridge ~{2-3%hours} before baking.
== Shape and Prepare ==
Decide your pizza size and shape. Divide the dough in half for two pizzas or keep it whole for one. Let the dough rest, covered, for ~{15%minutes} before shaping it in the #pan{}.
== Bake the Crust ==
Preheat the #oven to 450F. Bake the untopped pizza on the lower rack until set and slightly browned around the edges, ~{8-14%minutes} depending on thickness.
== Add Toppings ==
Remove from the #oven, add toppings, and return to the upper rack. Bake for another ~{10-15%minutes} until the crust is browned and the cheese is melted.
== Serve ==
Cool slightly on a #rack before serving. For easiest slicing, use scissors.
> Refrigerate dough overnight for better flavor.
> Use a baking stone for a crispier crust.
> Freeze partially baked crusts for up to 3 months.