Pizza Crust



1 tsp yeast
1/2 c. plus 1 Tbsp warm water(105-110 degrees F)
1 1/2 c. bread flour
2 tsp. sugar
1 tsp. salt
1 Tbsp. extra virgin olive oil
plus 2 tsp for coating.
(this recipe make 2 small pizzas)

Preheat 500 degrees F





In a mixing bowl dissolve the yeast in water and let proof for 5-10 minutes. Add half of the flour and mix slightly. Add the 1 Tbsp of oil, salt and remainder of flour (Do not pour the salt directly into the yeast water, it can kill some of the yeast) mix on the lowest speed. Mix for 2-3 minutes until dough is smooth and elastic (Do not over mix, it will make a tough dough).


Grease the interior of a bowl and place the dough ball into the bowl. Cover with plastic wrap to seal tight. Set aside and let rise until doubled. (You can use the dough at this point, it just won't be as chewy and flavorful). Punch down dough, recover and place into the fridge overnight. Make sure to watch the dough because it will still rise in the fridge.


About 2 hours before you are ready to assemble remove dough from fridge. Divide into portions and place into a greased casserole dish, cover and allow to double in size (they should become smooth and puffy). If you have a pizza stone, place it in your oven and preheat to 500 degrees F 1 hour before cooking. Now you can start your pizzas. Roll out your dough, place toppings on and cook for 8-10 minutes. If you double the recipe, and make large size pizzas. They will need to cook longer.

X6( gives you one x-large pizza, bread sticks, and dessert pizza)
2 Tbsp. yeast
3 1/4c + 2 Tbsp water
9c. bread flour
1/4c. sugar
2 Tbsp. salt
1/4c + 2 Tbsp oil
2-3 tsp oil for coating