Using dry yeast in your crust recipe can make an impressive pizza. Making it yourself allows you to customize the the thickness and crunch. You can achieve a crispy crust for both thin and thick pizza bases using the same dry yeast dough recipe; the trick is in the baking. At 700 degrees Fahrenheit or higher in a wood-fired oven, pizza takes only minutes to bake. Since standard home ovens don't get that hot, the use of a pizza stone in an oven or outdoor grill preheated to 450 to 500 degrees Fahrenheit can give you similar results.
Step 1
Place 1 1/2 cups flour and the sugar, salt and dry yeast into a large bowl and mix.
Step 2
Add 1 cup lukewarm water -- approximately 105 degrees Fahrenheit -- and the olive oil. Beat with a wooden spoon for three to four minutes. This will work the gluten found in the flour. Place the bowl in a warm area to rest for 10 minutes
Step 3
Add 1/2 to 3/4 cup of flour to the bowl, and beat again for another two to three minutes.
Step 4
Make the dough into a ball, and place it on a lightly floured surface.
Step 5
Knead the dough by rolling it into a ball with your well-floured hands, folding one half over onto the other half and pushing down using your palms. Turn the dough a quarter turn and repeat. Continue this kneading for 5 minutes.
Step 6
Clean the mixing bowl out, and coat it with a small amount of olive oil, and place the dough into it. Cover the bowl with a damp towel, and set it aside in a warm area for 30 minutes or until the dough has doubled in size.
Step 7
Uncover your dough, and punch it down with your fists to remove air bubbles. Split the dough into three to four pieces, and roll each piece out on a lightly floured surface, by hand or with a rolling pin, into your desired size and thickness of pizza crust. Remember that the dough will rise as it bakes.
Step 8
Place the pizza stone in your oven, and set the oven temperature at 450 degrees Fahrenheit. Reduce the temperature by 50 degrees if you choose an extra thick crust. Allow your oven to come to preheat fully.
Step 9
Place the crust directly onto the pizza stone, and cook it until the edges just start to brown. This will take seven to 10 minutes for a thin crust and 15 for a thick crust.
Step 10
Remove your stone from the oven, and allow it to cool for 10 minutes.
Step 11
Place your favorite toppings onto pizza and place it back into your oven, on the stone, until the cheese is melted and the crust edges are browned.
Tips and Warnings
- When kneading, add up to 1/2 cup additional flour, a little at a time, if the dough is too sticky to work. You may also use an outdoor grill, but it must be watched carefully to prevent burning. Toppings that have a lot of water content should be cut very thin or precooked so excess liquid does not wet the crust. For a pan pizza, use a cast-iron pan that is well oiled, in place of a baking stone.
- A very thick crust may burn if you do not watch it closely. Make sure all meats are precooked and drained . Use caution when working with a very hot oven.
Things You'll Need
- 2 1/2 cups of all purpose flour
- 1 package of active dry yeast
- 1 tsp. sugar
- 1 tsp. salt
- 1 cup of lukewarm water
- 2 tbsp. olive oil
- Large mixing bowl
- Wooden spoon
- Rolling pin
- Pizza stone
References
- "The Complet Book of Baking"; Pillsbury; 1993
- "Italian Cooking"; John Varnom; 1988
- Michegan.gov: Kids- Pizza History
- Life in Italy: History of Pizza
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