Wednesday, 2 January 2013

Pizza Crust

1 package (2 1/4 tsp) active dry yeast
1 tsp white sugar
1 cup (236 ml) warm water (between 110F-120F or 44C-48C)
2 1/2 cups (380 g) bread or plain flour
2 tbsp olive oil
1 tsp salt

In a large bowl, dissolve yeast and sugar in water. Let stand until creamy (~5-10 minutes). Stir in the flour, salt, and the oil. Stir or knead until smooth. Let rest for 5 minutes.

*If freezing: Separate into separate dough balls (1 for each pizza) if desired, then wrap and freeze. Thaw completely before shaping and baking.

*If not freezing for later use: Preheat oven to 450F/230C/Gas mark 8. Turn the dough out onto a lightly floured surface and pat or roll into a round. Separate into smaller portions for smaller pizzas.

Transfer crust to a lightly greased pizza pan. Spread out with hands. Spread on sauce and toppings and bake in a preheated oven for 15-20 minutes, or until golden brown. Let stand for 5 minutes before slicing.

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