Friday, July 24, 2009

Pizza Crust

New York Pizza Crust

(Makes 2 12” pies)

¼ teaspoon sugar

1 cup warm water

1 envelope (¼ oz.) active dry yeast (I use the quick rising)

1 teaspoon salt

3 cups all-purpose flour, plus extra for dusting

7 Tablespoons olive oil

If using a pizza stone, set it on lowest rack of oven. Preheat oven to 550 degrees.

In a small bowl dissolve sugar in warm water. Add yeast and stir. Let sit 5 minutes or until a layer of frothy bubbles appears.

In food processor (or bowl) combine salt and flour. Add frothy yeast mixture and 2 Tablespoons of oil. Mix until dough is smooth and pliable. Remove dough and knead on a floured surface for about 10 minute.

Oil inside of a bowl with olive oil and place dough in bowl. Cover with a dish towel and let dough rise until double in size (30 minutes to 1 hour)

When dough has doubled punch it down and knead 10 times. Form into a ball and cut in half. Roll each half out into a 12” circle.

Transfer each pie to a pan or a peel if using a stone. I dust the bottoms with a bit of cornmeal so they slide better when removing.

Spread tomato sauce (or sauce of choice) on pie, put desired toppings on pizza and top with cheese. Drizzle with olive oil if desired.

Bake on lowest rack of oven for 6- minutes or until it looks yummy!

*We love this recipe. I think we make pizza about once a week! It is so fast if you use a stand up mixer or food processor and quick rising yeast. Probably faster than delivery.

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