Pizza {Homemade Crust}

Pizza - Fresh in the oven!

Making your own pizza crust does take time but, if you make many and pre-bake/freeze them, your set for quite some time.  We like the 14" 1/2 inch round pizzas so, this recipe makes 2 pizza dough's for that...Our pizza stone is 14" so it all works perfectly. I use my homemade pasta sauce as pizza sauce by thickening the sauce upon reheating - works perfect every time.  I also saute and cook any toppings that will be needed for the pizza while the dough is rising...
~Enjoy! Diane 

Homemade Pizza Crust 
Ingredients: 

plain basic crust: 
2 tsp active dry yeast  
1 cup + 2 Tbs, divided lukewarm water, or temp called for by your yeast
2 Tbs extra virgin olive oil
3 cups Unbleached All-Purpose Flour
1 1/4 teaspoons salt

*optional - for flavoring the crust: 
1/2 Cup finely shredded Parmesan Cheese*
1 tsp Oregano* 
1 tsp Basil*
1 Clove of Garlic finely diced, minced"

**Brush Extra Virgin Olive Oil on the edges of the crust before baking, to brown the crust.

Directions: 
1)  Dissolve active dry yeast with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.

3) To make pizza up to 24 hours later, skip to step 5.

4) To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK; just give it some extra time.

5) To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.

6) Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices: 
Two 1/2"-thick 14" round pizzas; 
Two 3/4"-thick 12" round pizzas; 
One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza; 
One 1 1/2"-thick 9" x 13" rectangular pizza; 
One 1"-thick 14" round pizza.

7) Divide the dough in half, for two pizzas; or leave it whole for one pizza.

8) If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.

9) Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch.

10) Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes. Cover the dough while you're away, so it doesn't dry out.

11) When you come back, you should be able to pat the dough closer to the corners of the pan. Repeat the rest and dough-stretch one more time, if necessary; your goal is to get the dough to fill the pan as fully as possible.

12) Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time, preheat the oven to 450°F.

13) Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.

14) To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.

15) To serve pizza up to 2 days later: Remove the un-topped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve, top and bake in a preheated 450°F oven, adding a couple of minutes to the baking times noted above. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.

16) Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. Slice and Serve. 

Recipe Adapted from: King Arthur Flour "Pizza Crust" 
Photos by: Diane Baker for Canning and Cooking at Home