Making the Pizza Crust
INGREDIENTS2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water 110 degrees C.
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
Making the Pizza Pie Crust
DIRECTIONS
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball.
Allow the dough to relax for a minute before rolling out.
Preheat oven to 425 degrees F (220 degrees C). *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.
Excellent thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside!
Add Italian Seasoning, garlic powder and onion powder along with the salt/oil.
And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal.
They came out of the pan very easy onto the cutting board.
Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more.
Adding about a 1/2 cup grated Parmesan cheese & Oregon to the dough is great with the seasonings.
*I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes
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