perfect pizza crust

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.

Woo-hoo!

For the sauce, I used my homemade marinara.

For the cheese, I used my homemade cheese from my cow in my backyard.

Just kidding.

I would totally do that, if I were allowed a cow. (City ordinances, or something…)

I’m still working on getting a hen.

Look at that puffy crust. Mmm. Now, if you like thin crust, just roll it out thinner. Heck, you’d probably get 2 thin pizzas with one batch. That’s thrifty.

A few words of advice:

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

Author: <span class=”mceItemHidden”>from “The Art and Soul of Baking” by Cindy <span class=”mceItemHiddenSpellWord”>Mushet</span></span>

Ingredients

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

Instructions

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.