Mcsweens Stone Baked Pizza Crust Recipes

PREBAKED PIZZA CRUST

Steps:

• Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
• Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
• Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
• Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake or let cool, lightly wrap in plastic and set aside up to 8 hours.

ITALIAN BREAD BAKED ON A PIZZA STONE

Steps:

• Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
• Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

VALENTINO'S PIZZA CRUST

Steps:

• Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
• Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

MCSWEEN'S STONE BAKED PIZZA CRUST

Steps:

• mix the yeast 1/2 cup of flour, sugar, honey, olive oil and 1/2 cup of warm water to a bowl, stir and let sit for two hours.
• Add the rest of the ingredients and and stir until the dough is not sticky, take out of the bowl and knead the dough for ten to fifteen minutes, until it will absorb no more flour.
• let the dough rise for two hours, cut into three balls and let rise again for twenty minutes.
• roll the dough into desired shape, top and bake at 425 for ten minutes.