CRAZYCOOKER
New member
HOMEMADE PIZZA CRUST
Grease 2 (12 inch) pizza pans.
3 1/2 to 4 c. flour
1 1/2 c. water or half water and half flat beer
1 pkg. active dry yeast
1/2 tsp. salt
2 tbsp. olive oil
Heat water to 115°F degrees. Dissolve yeast in 1/4 cup of the warm water. Set aside for 5 minutes.
In a large bowl, combine 2 cups flour, salt, olive oil and remaining water to make a soft dough (or use 3/4 cup water plus 3/4 cup flat beer for extra flavor). Stir in dissolved yeast plus enough remaining flour to make a semi-stiff dough.
Turn onto floured board; knead until all remaining flour is absorbed and dough is smooth.
Place in a greased bowl; turning to grease top of dough.
Let rise until doubled (about 40 minutes). When pressed with two fingers 1/4-inch deep, the impressions should remain; if they spring back, dough hasn't risen sufficiently; let it rise for a longer time.
Punch down. Divide in half. Form into 2 (13 inch) circles, pressing indentations into the dough with your fingers.
Top with favorite pizza toppings and bake at 325°F degrees until bubbly.
Note: You may substitute 2 1/2 cups of the all purpose flour with 1 1/2 cups of whole wheat flour to make an excellent whole wheat crust.
Cooks Tip: Dough will be easier to handle if you coat your hands with olive oil.
Grease 2 (12 inch) pizza pans.
3 1/2 to 4 c. flour
1 1/2 c. water or half water and half flat beer
1 pkg. active dry yeast
1/2 tsp. salt
2 tbsp. olive oil
Heat water to 115°F degrees. Dissolve yeast in 1/4 cup of the warm water. Set aside for 5 minutes.
In a large bowl, combine 2 cups flour, salt, olive oil and remaining water to make a soft dough (or use 3/4 cup water plus 3/4 cup flat beer for extra flavor). Stir in dissolved yeast plus enough remaining flour to make a semi-stiff dough.
Turn onto floured board; knead until all remaining flour is absorbed and dough is smooth.
Place in a greased bowl; turning to grease top of dough.
Let rise until doubled (about 40 minutes). When pressed with two fingers 1/4-inch deep, the impressions should remain; if they spring back, dough hasn't risen sufficiently; let it rise for a longer time.
Punch down. Divide in half. Form into 2 (13 inch) circles, pressing indentations into the dough with your fingers.
Top with favorite pizza toppings and bake at 325°F degrees until bubbly.
Note: You may substitute 2 1/2 cups of the all purpose flour with 1 1/2 cups of whole wheat flour to make an excellent whole wheat crust.
Cooks Tip: Dough will be easier to handle if you coat your hands with olive oil.
