Premium Pizza Crust
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water
2
Stir in 2 cups of flour and salt; mix well
3
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition
4
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes
5
Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight
6
SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water
7
Stir in 1/2 cup of flour; mix well
8
Cover bowl with plastic wrap and let rise until foamy, about 1 hour
9
Blend in remaining water, flour and salt; beat well
10
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes
11
Place dough in bowl dusted with flour and cover with plastic wrap
12
Let rise until doubled, about 2 to 3 hours
13
Deflate the dough and turn it out onto a lightly floured surface
14
Divide the dough into two equal pieces
15
Roll dough out to half of its final size
16
Let rest for 10 to 15 minutes (while you prepare desired pizza toppings)
17
Preheat oven to 450 degrees F (230 degrees C)
18
Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved
19
Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan
20
Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown
21
Let baked pizza cool for 5 minutes before serving