Home Bread-Bakers v006.n010.8

pizza crust

dan@clark.net (dan)
Tue, 28 Feb 1995 19:48:34 +0500
>Anybody have a good simple recipe for making pizza dough/crust
>from scratch??
>				Lee

I got this from rec.food.cooking a year or 2 ago. I like it.

scaled back from the industrial size to an amount appropriate for a
single family.

Disolve in:
1 1/4 cups of warm water (110-120 degrees F) 
1 packet active dry yeast
1 1/4 tbsp sugar

Allow to sit for 8-10 minutes  (builds a good froth, so make sure this is in
a 2 cup or larger container, glass is best as it holds the heat nicely)

While yeast water is brewing, place in either a mixing bowl of a mixer with a
dough hook or the bowl of a bread machine set on manual (no bake cycle):
3 1/4  cups flour
1/2 tsp salt

When water is ready,  add to flour, along with:
1 tbsp olive oil or butter flavoured oil (latter is personal touch I prefer)

Mix thoroughly for about 4-6 minutes, being ready to add flour or water if
neccessary (flour can vary from brand to brand) to make a smooth, springy
dough.  Dough should only be slightly sticky to the firm touch.

Remove dough from bowl and place in an airtight bag.  Do not seal bag, but
leave open in a nearly closed drape (that is, not wide open, but enough to
allow gasses from yeast to escape).  Set in a warm place for at lest one hour
and fifteen minutes.  This is the crucial part.  Most people don't allow the
dough to properly rise, resulting in a tough, unpleasant dough. 

Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner
crust.  Permeate crust with fork in a similar fashion to the way used to keep
pie crusts from bubbling.  Cover with plastic wrap and allow to rise an
additional 15-20 minutes.  Briefly repeat permeation with fork, though not as

Prepare toppings and sauses as desired.  Cook pizza at 475 until crusts turns
golden brown on edges and cheese is browned and bubbling (presuming your has
cheese on it).

Dan E