I used to use my french bread recipe for pizza crust…but, now I found a new one- thanks to my library. Man, I love library cookbooks. I recently checked out this huge baking book, and, with a retail price of $39.95, I would have been to
cheap thrifty to buy it. (I ended up finding a good used one for $13.00-that one I did buy 😉 ) Anyway, it was in this book that I learned:
I tended to over rise my dough.
I never let my dough rest enough.
I tended to over rise my dough…twice.
I suppose that is why:
I’m not a chef.
I don’t have a cookbook out.
My bread never looked “right”.
But… now that I know how to “do” dough… anything is possible.
For the sauce, I used my homemade marinara.
I would totally do that, if I were allowed a cow. (City ordinances, or something…)
I’m still working on getting a hen.
Allow the pizza to cool a good 20 minutes, otherwise- the cheese will fall off when you slice it.
If you happen to put fresh basil on top, make sure it’s covered with a bit of cheese and/or olive oil, otherwise it will burn.
If you’re not a crust-eater, go to your local pound and adopt an old dog. They are great crust eaters.
|perfect pizza crust||
- 1/4 c warm water
- 2 1/4 tsp active dry yeast
- 1 c water
- 3 tbs olive oil
- 3 1/4 c flour (I used all purpose)
- 1 1/2 tsp salt
- Combine the 1/4 c warm water and the yeast in a bowl,stir to agitate and allow to sit 10 minutes.
- Add water and olive oil, and mix well.
- Add the flour and mix on low speed, until the dough comes together in a mass.
- Cover the bowl with plastic wrap or a damp towel and allow to rest for 20 minutes. *important part!
- Mix again, this time at medium low for 3-6 minutes, or until the dough is smooth and elastic.
- Place the dough in an oiled bowl, and apply a thin layer of oil over the dough. Cover with a damp towel, and rise in a warm place 45 minutes or until DOUBLE in size. (no larger)
- Turn the dough on a floured surface, and press out some air bubbles, but do not knead the dough.
- Cover with a damp towel and allow to rest 15 minutes.
- Roll out the dough into a large circle for thick crust, or separate the dough in half for two thin crust pizzas.
- Apply desired toppings and bake in a preheated 475 oven for 7-18 minutes depending on crust’s thickness.