Try this My Pizza Crust recipe, or contribute your own.
Suggest a better description1 dissolve yeast and sugar in warm water for 10 mins
Combine test mix w flour oil salt and mix for about 2 mins
Method: The key to a perfect tavern style crust is less a function of having commercial equipment and more a function of having the right ingredients, and most importantly, following the process steps below very closely. The most critical elements that differentiate this pizza style from others are : (1) the overnight rise (2) minimal kneading (3) firm rolling the dough, thin and consistent, while incorporating more flour as possible (4) docking to avoid bubbling of the crust
Blend all dry items together in the mixing bowl (flour, IDY, salt, sugar
add the water and mix on low speed for 1-2 minutes
add oil, bump up to speed 2 and mix for another 5-7 minutes or until dough comes together on the hook
Remove, compress into a ball, and place in a VERY slightly oiled bowl, covered tightly with plastic wrap and then covered with a towel….let rise in a warm place (this is called the “hydrating” stage) 3-4 hrs.
After 3-4 hrs rise, punch down, but do not knead
cover and return to warm place for another 2-3 hrs.
After 2nd rise, punch down again (don’s knead), cut ball in half, form into 2 balls, place each into a separate VERY lightly oiled glass or plastic container. Each container should be (a) no more than 2x the volume of the risen (halved) dough ball (b) able to seal tightly, or at least covered tightly with a tight plastic wrap and a towel over the top
Place 2 sealed containers in refrigerator and “cure” for at least 24 hrs, preferably 48 hrs, and up to 72 hrs.
remove from fridge 2-3 hrs prior to baking and let dough slowly rise to room temperature
Preheat pizza stone at 550F on the bottom rack of the oven (allow at least one hour)
flour work surface, make 2 discs the shape of a hockey puck; dust top with flour and let rest with towel on top
After 10-15 min resting time, on floured surface, push out with rolling pin to ~14 inches – incorporating as much additional dough as possible in the process. With your fingers, form a small ridge around the perimeter of the shell (roll and pinch, making a small ridge of no more than ~1/2 inch)
Dock — if you dont have a docking tool, pierce the entire surface of the formed crust with a fork, every couple inches to prevent bubbling and maintain stability of the pie during cooking
transfer shell to a wooden pizza peel, dusted with flour or cornmeal
Ladle 14-15 oz of sauce (about half the above recipe) and spread evenly on each pizza. You can use slightly more or less, depending on your taste
Top with shredded cheese first, and then other ingredients as desired
Pizza stone should by now be at full 550F pre-heat; now turn oven down to 450F
Place pizza on the stone and bake for about 10min or until cheese begins to get bubbly and crust browns (but not burned) — check it at 6-7 minutes for progress.
At 10 min, check bottom of crust. If crust is golden brown, but cheese and crust edges are not yet nicely browned by 10min — then turn on broiler, carefully move pizza to 2nd from top rack (you risk scorching if you use the top-most rack) and watch closely. Do not burn, but allow cheese to brown nicely.
Remove from oven and place on wire rack to assure crust says crisp
Cut in squares, not wedges!
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Serving Size: 1 (1025g) | ||
Recipe Makes: 1 | ||
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Calories: 6938 | ||
Calories from Fat: 5705 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 633.9g | 845 % | |
Saturated Fat 51.2g | 256 % | |
Monounsaturated Fat 369.2g | ||
Polyunsanturated Fat 185g | ||
Cholesterol 0mg | 0 % | |
Sodium 3569mg | 123 % | |
Potassium 469.7mg | 12 % | |
Total Carbohydrate 286.6g | 84 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 275.6g | ||
Protein 39.5g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6938
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