The best pizza crust you have ever had

I love pizza. I may live in Texas, but I grew up on the border of New York and Pennsylvania. Pizza was a mainstay of my teenage diet. My first job was in Germany and I ate a lot of pizza there too. There was a great little pizzeria, run by a real Italian. So what can I say? I love pizza.

This is the recipe that I have used for years. When the girls were toddlers I belonged to an email list, and one of the women shared this. I am sorry that I don’t remember what list it was or who the woman was who shared, but this has been our go-to pizza crust recipe every since. I not only use it for pizza, but also for roman pie. (that will be another post) I have tweaked the recipe a tiny bit, but it is essential the same as when I found it about 20 years ago.

Pizza Crust

2 cups of warm water

2 tablespoons of brown sugar

2 tablespoons of yeast

2 tablespoons of olive oil

1 1/2 teaspoons of salt

5 cups bread flour

In the mixer bowl place in the warm water and brown sugar. The water needs to be warm, but not hot. Add the yeast and let proof. That simply means to let the yeast start to grow. It will start to look foamy and start to smell yeasty.

Now here is where I tweak it just a bit, if you are in the mood. You can totally skip this step if you want to. I take the 2 tablespoons of oil and add a bit of dried herbs to it. I use the same herbs I will use in the marinara sauce. Let it sit there and soak up all the goodness of the dried herbs. Just gives the pizza another layer of flavor.

Once your yeast is proofed start adding the rest of the ingredients. Add the flour a cup at a time. Here is where it is nice to having a mixer with a kneading attachment. Knead it for about 5 minutes.

Cover and let rest for about 5 minutes.

A hot oven is one of the key components to a good pizza. Make sure that you preheat your oven to 500′

Roll out your pizza crust and top as desired.

Bake for 8 to 12 minutes.


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