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Pizza Crusts

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Ingredients
  All purpose flour 3 Cup (48 tbs)
  Active dry yeast 1 Tablespoon (1 Package)
  Salt 1 Teaspoon
  Warm water 1 Cup (16 tbs) (115° To 120°)
  Cooking oil 2 Tablespoon
Directions

In large mixer bowl combine 1 1/4 cups of the flour, the yeast, and salt.
Add warm water and oil.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Thin Pizza Crusts: Cover dough and let rest 10 minutes.
For 12-inch pizzas, divide dough in half.
On lightly floured surface roll each half into a 13-inch circle.
For 10-inch pizzas, divide dough in thirds; roll each third into an 11-inch circle.
Transfer circles to greased 12-inch pizza pans or baking sheets.
Build up edges slightly.
Bake in 425° oven about 12 minutes or till lightly browned.
Add desired topping.
Return to 425° oven; bake for 10 to 15 minutes longer or till bubbly.
Pan Pizza Crusts: Cover dough and let rise in warm place till double (about 1 hour).
Divide dough in half.
Cover; let rest 10 minutes.
With greased fingers pat dough onto bottom and halfway up sides of 2 greased 11 x7x1 1/2- or 9x9x2-inch baking pans.
Cover; let rise till nearly double (30 to 45 minutes).
Bake in 375° oven for 20 to 25 minutes or till lightly browned.
Add desired topping.
Return to 375° oven; bake for 20 to 25 minutes longer or till bubbly.
Let stand 5 minutes before serving.

Recipe Summary

Cuisine: 
Italian
Method: 
Baked

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