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Pizza Crust

What you need: 

1 (1/4 ounce) package yeast
1/3 cup lukewarm water
3 cups flour
1 teaspoon salt
2/3 cup lukewarm water

What you do: 

1. Preheat oven to 450 degrees F if baking crust now. Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes.
2. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough.
3. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20-30 minutes).
4. Roll out dough onto pizza stone or a flat pan; leave a lip around the edge. Top with olive oil, if desired, and spread sauce; add toppings of your choice. Bake for about 20 minutes, until crisp.
Variations: Add 4 teaspoons basil for a more flavorful crust. Knead in 4 tablespoons margarine for a more pastry-like crust.
Source of recipe: Kenneth Kuller and friends.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Perfect Saturday night pizza.  And how do I know it was good?  My 18 mo old son devoured it!  ;D

It really fluffed up because I made it up in the afternoon then set it in the oven before cooking for a couple of hours, then about 1/2 before dinner I cooked it in the oven on 400degrees for about 30 minutes. 

The only change I made was that I added olive oil to the mix, and used the bread machine's dough cycle to knead it.  I didn't measure how much olive oil I put in it, about 2 tbsp I guess, but it sure turned out good!  Light and fluffy and really soft.  Like I said, my son devoured it!  Thanks for the recipe.

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This crust was so delicious! It was soft in the middle and crunchy on the outer edges.
This is a very creative recipe! Thanks!    :)>>>

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Best crust I've ever made. YUM! Thanks.

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I added basil and vegan margarine! My jeans are about to rip open because I ate so much!!! mmmMMMmm!!!! :)

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worked great except I had to add more water to get all the flour incorporated.  I added a tbsp each: dried thyme, oregano and basil.

both me and my man were shocked.  we'll never buy store pizza again, this was so f-ing good.  i feel comfortable saying it was the best pizza i ever ate.

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Ok last post (besides the pics). It looked really pretty but the flavors didn't come together. This was easily solved by sprinkling more Bragg's atop the whole pizza. I think we all just really miss the salty, cheesy goodness of cheese (drool). Um......so anyway that fixed the taste and as I am typing everyone is gobbling, including the baby. Thx for the flexible recipe! Happy Eating!!

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Ok pizza's done. Waiting for it to cool. We went cheeseless so it shouldn't be a long wait. Also because I rolled it so thin it was done in like 10 minutes at 450 F.

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Dough has definitely doubled in size but I don't think it's big enough for all of us! Yikes...

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Also we used 1.5 tsp Bragg's Liquid Aminos instead of salt...

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Just made the dough. It's rising now. We added 1.5T dried oregano, 3 large basil leaves (fresh), 4 cloves minced garlic, and about 1T fresh curled leaf parsely. Must say it smells fantastico in here ;)b, and also 3T LEVOO and 1.5 tsp raw sugar (to speed up the yeasty action!). Will up date in 15. (Fingers crossed)

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