Pizza Crust
1 (1/4 ounce) package yeast
1/3 cup lukewarm water
3 cups flour
1 teaspoon salt
2/3 cup lukewarm water
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.'
SO HOW'D IT GO?
This turned out really well! I made a Mexican style pizza with our few remaining food items...I cooked some black beans, made a cheezy sauce + taco sauce, and added some taco filling to the top. It would have been superb with some appropriate veggies! I liked the thickness and firmness. Mine didn't brown for some reason..but that didn't matter. I used whole wheat pastry flour, and added just a tiny bit more water.
Spiffy recipe! I used bread flour, and added some herbs and a tablespoon of oil to my dough. It was quite easy to handle, though I needed another 1/3 cup water to make it stick together. It's a nice stretchy dough, so it's good for a nice thick, soft pizza crust - not a crispy base, as it's a bit hard to roll it out that thin (at least it was for me). Topped with roasted butternut, tomato bits, sauteed onion, fresh corn from my garden, some beans and some uncheese... nom nom nom!!
Soooo good. I was intimidated about the idea of making a rising crust at first, but this was really easy...not a lot of kneading and rising and all that. I made it with 3/4 cup of whole wheat flour because I ran out of white flour halfway through. And I topped my pizza with delicious mushrooms and this beautiful purple cauliflower from my local co-op. Deee-lish.
This pizza crust was GREAT!!!!!!! I printed this recipe 3 1/2 years ago and can't believe it took me so long to actually use it. I will definitely use this OVER and OVER and OVER. I did add a sprinkle of sugar with the flour.
Now all I have to do is find the perfect sauce to go with it.
GREAT RECIPE!!!!
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