How Pizza Crust
Once you know how to make pizza crust from scratch, chances are you'll never buy frozen again. Making pizza dough really is easy--don't let the fact that it requires yeast put you off. Scratch pizza crust doesn't require extensive kneading, and while allowing the dough to rest for a day or more can make a great crust, as little as 30 minutes works, too.
To make pizza crust you will need:
- small bowl
- large bowl
- wooden spoon or paddle
- kitchen towel
- cup warm water
- package (2 1/4 tsp) active dry yeast
- 2 to 2 1/2 cups flour
- 2 tbsp. oil
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. cornmeal (optional)
- cookie sheet, pizza pan or pizza stone
- In a small bowl, combine water and yeast. Allow it to dissolve for about five minutes. Stir in oil.
- Combine 2 cups flour, salt and sugar in large bowl. Make a well in the center.
- Gradually pour in yeast mixture, stirring with a wooden spoon to combine. The dough ball that forms should not be sticky -- add more flour if needed.
- Reach into the bowl, with clean hands, and knead a few times by pressing down, and folding it over. Repeat until the ingredients are fully combined and the dough has a firm, elastic feel.
- Drizzle with a little more oil and turn to coat. Cover bowl with a towel and let sit for 30 to 90 minutes, or overnight. For overnight, rest in the refrigerator and bring to room temperature before baking.
- If using a baking sheet, heat oven to 475°F.
- Spray sheet with cooking oil or grease and sprinkle with cornmeal. A dusting of flour will work, too.
- Punch down dough. Then form into one or more pizza crusts, depending on the size(s) you want.
- Place crust on sheet. Then poke it several times with a fork before adding your desired toppings.
- Bake for ten to twelve minutes.
Some home pizza cooks will insist that the only way to make good pizza crust in a household oven is by using a pizza stone. If you have one, or are committed enough to go out and buy one right now, great. They do make a difference, turning out a crust that is closer to what you'd get in a pizzeria. However, with a good dough and the right oven temperature, even a cookie sheet will do.