Pizza Crust
The ultimate comfort food, homemade Pizza Crust is everything you've been craving. With a crispy exterior and soft, chewy interior, this easy weeknight dinner will have everyone coming back for seconds. Try making it tonight!
Equipment
- Wooden Spoon
- Oven
- Peeler
- Mixing Bowl
Ingredients
- 3/4 cup Water
- 1 teaspoon Active-dry Yeast
- 10 ounces Unbleached All-Purpose Flour
- 1.5 teaspoons Kosher Salt
Instructions
- Preparation: Place pizza stone on lower middle rack. Preheat oven to 500° F.
- Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup.
- Add flour and salt to mixture and mix until dough just comes together.
- Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5 minutes or until it is smooth and elastic. The dough should be moist and slightly tacky. (If it’s sticky, add in more flour 1 tablespoon at a time until smooth).
- Evenly divide dough in half and refrigerate one half for another time or double the topping recipe to make two 10-inch pizzas.
- Lightly grease a sheet of parchment paper with olive oil. Transfer ball of dough to parchment.
- Stretch out dough by hand as much as possible, then lightly brush with olive oil, cover with another piece of parchment.
- Use a rolling pin and work from the middle of the dough outward to flatten dough to ¼ inch thickness. Peel off top parchment paper.
- Note: Dough can be made ahead of time and refrigerated for up to three days.
Notes
- Storage: Store leftover dough in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the dough for up to three months. Just wrap it tightly in plastic wrap.
- Variations: Try adding different herbs or spices to the dough, like dried oregano or garlic powder, for extra flavor.
- Thickness: Feel free to adjust the thickness of the crust based on your preference; less time in the oven results in a softer crust.
- Toppings: Experiment with different toppings; the possibilities are endless!