Classicpizzacrust Recipes

CLASSIC PIZZA

Steps:

• Make the dough: Combine the flour and salt in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
• One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly softened, about 1 minute. Add the tomato puree and 2 cups water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. (The sauce will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.)
• Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 12- to 14-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment with the dough onto a pizza peel or inverted baking sheet.
• Spread about 1/2 cup of the sauce on the crust in a thin layer, then scatter 1 cup mozzarella on top. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is golden brown and the cheese is bubbling, 8 to 10 minutes. Let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.

CLASSIC PIZZA CRUST

Steps:

• In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix.
• Next, add the water and oil.
• Beat on low speed for 30 seconds.
• Scrape the sides of the bowl and continue to beat on high speed for 3 minutes.
• By hand, stir in enough flour to make the dough stiff.
• Knead until smooth which can take up to 10 minutes.
• Place in a well greased bowl and turn the dough until it is lightly greased.
• Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours.
• Cut the dough in half.
• On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick.
• Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.

CLASSIC PIZZA DOUGH

Steps:

• Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

CLASSIC PIZZA DOUGH

Steps:

• Grease three 9 inch pizza pans with 1 tablespoon olive oil. Set aside.
• For the dough, in the bowl of an electric mixer, hand whisk the water and yeast and let stand 2 to 3 minutes. Stir in the sugar, salt, oil semolina, all-purpose flour and 2 cups of bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft, elastic dough, about 5 to 8 minutes. Form dough into a ball and place in a lightly greased bowl. Insert bowl into a large plastic bag and let rise until almost doubled, about 30 to 45 minutes.
• Gently deflate the dough, reinsert into plastic bag, and allow to rest an additional 15 minutes.
• Gently deflate the dough. Press or roll out dough to fit prepared pizza pans.
• If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan. Drizzle a little bit of olive oil on top of dough. Spread on tomato sauce and topping of your choice
• Preheat oven to 425°F Bake 15 minutes, and then reduce heat to 400°F Bake another 15 - 20 minutes until cheese is melted and lightly brown.

PERFECT PIZZA CRUST

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice. , Bake until crust is golden brown and toppings are lightly browned and heated through, 20-25 minutes.

CLASSIC PIZZA

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. On a lightly floured surface, knead the two rolls together. Roll dough into a 7-1/2-in. circle. , Transfer to a greased pizza pan or baking sheet. Spread pizza sauce over dough; sprinkle with 1/4 cup cheese, sausage, mushrooms, onion and remaining cheese. Top with Italian seasoning. , Bake at 375° for 20-22 minutes or until crust is golden brown.