Saturday, September 03, 2005

Thick pizza crust

(this makes enough for 2 pizzas - stick the unused portion in the freezer)

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour 50 Minutes

1 package active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour

In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.

Stir salt and oil into yeast solution. Mix in 3 cups of flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.

Place dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

Roll crust out and place in pan. Preheat oven to 425 degrees F.

If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Sprinkle crust with garlic powder. Add pizza sauce, Parmesan cheese, mozzarella cheese and toppings.

Bake pizza in preheated oven, until the cheese and crust are golden brown, 20-25 minutes.

Based on Jay's Signature Pizza Crust, modified only slightly by me.

1 comment:

Rebecca said...

Ah... I LOVE this recipe! You gave it to me forever ago and homemade pizza is in heavy rotation in this house! Yum!