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Pizza Dough
1 package active dry yeast (which is 2 1/4 teaspoons if you buy it in bulk)
1 teaspoon sugar
1 cup warm water
Place the ingredients into your food processor and allow the yeast to proof. If it doesn't bubble, it means it is too old and you need to start over with another package of yeast, water and sugar and proof again.
Add: 2 1/2 cups King Arthur flour
1 tsp. salt
1 1/2 tablespoons oil
2 tablespoons of King Arthur Pizza Dough Flavor (item 1043)
Mix (your food processor may have a dough blade, but the regular blade is fine also) until it is smooth and forms a ball. If it isn't forming a ball add a teaspoon of water as it is mixing. If it is too sticky, slowly add more flour. Your dough is done when it has a smooth, elastic consistency.
Put the dough in a greased bowl and allow to rest.
Cover pan with olive oil and then sprinkle with corn meal. Stretch the dough onto the pan and allow to rest again.
Bake the crust at 425 degrees for 12 minutes. Remove from the oven and add your toppings. Return to the oven to bake an additional 12 minutes. Leave it in longer if you want to brown the crust or cook the cheese a bit more.
*At home I usually add 2 tablespoons of King Arthur Pizza Dough Flavor There is nothing out on the market like it and it really does make the crust. I never tried the pizza dough yeast, so it might have herbs to give it more than a bread flavor.
Your pizza looks delicious! Homemade pizza is one of my favorites, but we usually make the dough in the mixer with the bread hook. Now, I want to try your food processor technique. I make all of my pie crust in the food processor and it works really well. Also, I never thought about flavoring the crust, but I want to try that as well. We like our crust kind of thin, so I cut back on the yeast to 1/2 package.
ReplyDeleteOh, and the tip about baking the crust a little before adding toppings -- I can't believe I didn't think of doing that. Thanks!
ReplyDeleteMartha, you can even bake the crust for the 12 minutes, put your toppings on and then put it in the frig until you're ready to use it. It took me about 20 years to figure this out! :) I'm thinking my blog should say, "never far from the kitchen" instead of "never far from a needle and thread". :) hahaha
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