out our easy to make
3 of the top pizza crust recipes whether you want thin crust or
thick. My favorites!
Thin Crust Dough
1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt
Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.
On a floured surface turn out dough. Knead dough for 2 minutes
If dough is a little sticky, dust your fingers and counter with
(but as little as possible).
Roll out by hand for a 12" pizza. Place in lightly oiled pizza
using your fingertips to press up to the edge and forming a
lip. Sauce, cheese, and top with desired ingredients.
Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and
not soggy and soft like many other doughs.
NY Style Dough
1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
In a large bowl, mix water with sugar and salt until dissolved.
Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a
floured board and
press into a circle (it will be quite dry). Sprinkle yeast
evenly over dough and
knead for twelve minutes.
Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25
oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for
Shape each portion by sliding your palms across the top portion
of dough while
curving your fingers inward toward each other and "tucking" the
the center. You want a dough ball without visible seams except
the bottom. Set
formed dough balls on plate, cover with plastic, and allow to
proof for 1−2 hours
at room temperature to use the same day, or store in
refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured
surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough
ball. Work from the
edges to the center. Place both hands within the shell edge and
fingertips and palms maintaining an even pressure. Or, use a
rolling pin to stretch to desired shape.
Cooking pizzas with this dough should be done on a baking stone.
Using a pan
will produce a very soft "doughy" crust. The stone in the oven
preheated to 500F for an hour prior to baking, and should be
placed in the
middle of the oven. After stretching the dough, liberally
sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide
the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to
slide onto the
stone easily. After topping the pizza, when you are ready to
cook it, pick up
an edge of the dough and lightly blow air underneath. This will
sticky areas under the dough and redistribute the cornmeal.
Shake the peel
or cutting board to make sure none of the dough is sticking.
the pizza into the oven.
Sicilian Thick Crust
(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)
Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered
plastic wrap. Let rise for 15 minutes.
Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup
tap water, and oil. Add yeast mixture. Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine)
smooth. Place dough in bowl dusted with flour and cover with
wrap. Let rise until doubled (1 to 2 hours). Punch dough down
put in ziploc bag in the refrigerator until ready to use.
Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough
and push to stretch evenly leaving a lip up against sides of
Let rest for 10−15 minutes (while you prepare toppings). Stretch
dough again (it will have receded) and place desired toppings.
Cook in center of oven until crust is golden brown.