I’ve spent a lot of time and words in this space talking about Pizza. But I haven’t offered a recipe for Pizza Crust. Classic Pizza Crusts are made in a number of different ways, some left to rest overnight. But my go-to Crust for an any-day Pizza is quick, easy and works great with any toppings!
I make a scratch Pizza about three times a month. My family loves my Pizzas, even though they’re always different, depending on what leftovers I have to use up. Two things don’t vary, though: my Crust and my Sauce. I’ll address Sauce in another post very soon. Today, I want to pass-on my Quick Crust recipe…
What you need…
2 1/2 – 3 cups / 625-750 ml Bread Flour
1 cup / 250 ml Warm Water
1 tbsp. / 15 ml Active Dry Yeast
1 tbsp. / 15 ml Sugar
1 tsp. / 5 ml Salt
1 tbsp. / 15 ml Sugar
1/3 cup / 75 ml Olive Oil
What you do…
Pre-heat the oven to 375 F.
In a 2-cup measuring cup, combine Warm Water, Yeast and 1 tbsp. / 15 ml of Sugar. Stir well with a fork to encourage the Yeast to dissolve.
Place the cup in a warm place for ten minutes, or until the yeast foams liberally on top.
Measure 1 1/2 cups Flour and the other dry ingredients into a large mixing bowl and whisk well to combine thoroughly and give the Flour a ‘poor cook’s sift’.
When the yeast is ready, pour the liquid into the centre of the Dry ingredients and stir with the handle of a large wooden spoon until dry and wet ingredients are combined.
Add the Oil and continue to mix with the spoon handle until a uniform consistency results. If necessary, add more Flour, a few tablespoons at a time, to achieve a dough of kneadable consistency.
Once the Dough is kneadable, knead for 5 minutes or until you have a nice, smooth ball with a satiny finish.
Oil the Dough Ball all over and place back in the mixing bowl.
Cover with a clean, damp dish or hand towel and let rise in a warm place for 45 minutes or until the Dough has doubled in volume.
Remove the dough from the bowl and form into a Pizza Crust on a large Pizza pan covered with parchment paper. Start with the ball in the middle of the pan and press down and outward from the centre toward the edges, stretching the Dough into a thin, even layer. There should be enough Dough left at the end to form an elevated rim on the Crust.
Place the damp towel back onto the top of the crust and place the crust, on the pan, back in the warm place for half an hour, or until the dough has risen to twice its original thickness.
Dress the Crust with your favourite toppings and bake for about 25 minutes at 375 F, or until the cheese on top is bubbling and turning golden brown, and the bottom of the Crust is nicely browned and crispy…
A versatile recipe…
This Crust is also great for Calzones or any other Mediterranean dish that needs a Crust! You can roll it out as easily as pressing with your fingers for an even thinner crust. Use the time it takes for the Dough to rise to get your toppings cut up and your Bacon and Sausage browned!
~ Maggie J.