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pizza crust July 18, 2010

Posted by marksun in baked.
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Beauty is yeast, flower, water and rising bread dough.  This makes two medium crusts or one giant one. The crusts are slightly crunchy, pan pizza styº

Update watch this:  pretty good. http://www.huffingtonpost.com/2015/03/02/toss-pizza-dough_n_6770618.html

Original which has too much water

  • 1 package dry yeast
  • 1/2 teaspoon brown sugar or honey
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil  + more for  bowl to rise
  • 2 1/2 cups flour for dough + 1 more cup for kneading

To try this next time.

  • 1 package dry yeast
  • 1/2 teaspoon brown sugar or honey
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil  + more for  bowl to rise
  • 2 1/2 cups flour for dough + 1 more cup for kneading

 

mix the yeast, sugar and warm water  and let sit for 10 min

add the rest flour and salt  and mix into a dough.

Scrape out the dough mixture on a floured surface  and knead in flower  until the dough forms a  ball.

Place dough ball into greased bowl, cover with a  towel or cloth,  and let rise until doubled – about an hour

Punch dough down and form into a tight ball.  wait a few minutes then form your crusts, one giant or two medium.

Preheat oven to  500º or more – hot to get the crust crispy, the fillings cooked and the cheese browned, all at the same time.

Add toppings, bake until crust is golden.
The bottom drip pan normally used for roasting turkeys works well.

The unbaked crust will keep in the fridge for a few days.

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