Nothing makes a pizza like a homemade pizza crust! I've been making them for years but tonight was the first time I made one for a long time and I had to ask myself why I waited so long? The nice thing about making your own, besides the awesome taste, is that everyone can have their pizza any way they want it. I'm sharing with you the recipe I have used for years. I'm not one for kneading the dough, but if you have a Kitchen Aid or other heavy-dudy stand mixer, let it do the work for you. This recipe will make two large pizzas, or 6 to 8 individual pizzas. If you like a super thick crust, it will make one very large thick crust pizza.
Also, I like to make the full recipe, then divide the dough into 6 or 8 pieces (after the rising process) and freeze. Just let them come to room temperature on their own before using. Works great!
PIZZA CRUST
2 1/4 teaspoons active dry yeast
1/2 teaspoon
brown sugar
1 1/2 cups
warm water (110 degrees F/45 degrees C)
1 teaspoon
salt
2 tablespoons
olive oil
3 1/3 cups
all-purpose flour
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Knead about 5 to 10 minutes.
If using a stand mixer like I do, I gradually add all the flour. Sometimes I add a little more if the dough is too sticky. I let the mixer knead it for (with a dough hook) about 5 minutes.
Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form two balls. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Knead about 5 to 10 minutes.
If using a stand mixer like I do, I gradually add all the flour. Sometimes I add a little more if the dough is too sticky. I let the mixer knead it for (with a dough hook) about 5 minutes.
Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form two balls. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
NOTE: The pizza shown in the picture is my low-fat favorite. I use reduced fat ranch dressing for the sauce. I then top it with broccoli (slightly cooked), tomato pieces, and reduced fat mozzarella cheese.
