It’s Super Bowl time and many people like to enjoy pizza while watching the big game. We have posted several unique pizza recipes in the past, but if you want a standard pizza crust, this is the recipe we use.
This recipe uses ingredients that are found at your regular grocery store. We have included instructions for using your food processor, stand mixer as well as a hand-method. This is so easy that you will wonder why you have not made pizza crust before.
If you have a pizza peel, it will make your life much easier. You can purchase a pizza peel at Bed Bath and Beyond in Mesa and throughout Arizona. Don’t worry if you do not have one. You can just make your pizza directly on the baking pan you are going to use.
Recipe adapted from Gourmet Magazine
Makes enough dough for one 14- pizza
- 2/3 cup Hot water, 130°
- 2 to 2 1/4 cups Unbleached all-purpose flour
- ¼ oz package Yeast, fast acting (or 2 ¼ tsp yeast)
- ½ tsp Sugar
- 2 tbsp Extra virgin olive oil
- 1 tsp Kosher salt
- This dough can be made either by hand, with a dough hook, or in a food processor.
- Food Processor Method: combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water, then turn the motor off.
- Add the oil, 1¼ cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.
- Hand Method: In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water. Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining ¼ cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
- Dough Hook Method: Place water, oil, yeast and salt in bowl of mixer and stir on low speed to dissolve yeast. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes.
- Letting dough rise: Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.
- The dough, prepared by any of these methods, may be used immediately, but for better flavor, it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk. Punch it down.
- Once the dough has risen, roll or pat the dough out to the size you want. This recipe will make up to a 14” crust.
- Note: It is easier to use a pizza peel, but if you do not have one, just press the dough directly on to your baking pan. Lightly dust a wooden peel with flour and place dough on the peel. Make a disk shape by pressing dough with the heel of your hands, rotating the dough between presses. Continue to press and stretch dough into a 14-inch circle, (or as large as your peel and pan/stone will allow). Keep the dough about 1/8” thick. Lift up the dough and place a small sprinkling of corn meal under the dough. This will help the dough slide off the peel easily onto whatever you are using to bake the pizza.
- Prick the crust with a fork to keep it from creating bubbles. Top the pizza as desired and bake the pizza according to your recipe’s instructions.
- This dough can be baked either on a grill, a pizza stone, a pizza pan or directly on an oven grate.
To bake in the oven, preheat oven to 425°.
If using a baking stone, slide the pizza onto the baking stone and bake for 10 to 14 minutes, or until the cheese is melted and bubbly and the bottom of the crust begins to brown.
If using a pizza pan, slide the pizza on to the pan and bake for 10-15 minutes or until pizza is browned.
You can use a standard red pizza sauce with this, or try something different by making a white pizza. Pesto can also make a great pizza sauce and is the perfect sauce for artichokes, prosciutto and olives.
Whatever you do, let your imagination inspire you to make your own special pizza.
For other articles and recipes see Mesa Food Examiner. Better yet, click on subscribe to automatically receive our articles and recipes. It’s free and SPAM-free.