CRUST
Ingredients:
FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil
TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Then I put on:
Pizza sauce
Fresh mozzarella slices
tomatoes
fresh basil leaves
It was yummy! I can't seem to make the crust bake in the middle though. It was really dough-y. If anyone reads this and knows a trick, will you let me know? It happens every time I bake pizza.
I DO know a trick. And it works.
ReplyDeleteOnce your dough is all rolled out, poke holes in it all over with a fork. Then, sprinkle garlic salt over your dough, before you put your sauce/toppings on.
Let me know when you try it and if it works for you.
I have a trick. It works for me and I hope it will work for you along with any other tricks of the trade you may get. I preheat my pizza stone then roll my crust out, put the rolled out crust on the HOT stone (someone in my family gets burned at this point but I won't say who) and bake until it looks like you like it...
ReplyDeleteLet me know if it works!