Whew. Ever since our pizza stone broke a few weeks ago (okay, i broke it by rinsing it with water) I have been craving our homemade pizza! So much so, that i went a little overboard . I usually try to limit it to 2-3 toppings. I just don’t know what happened!
I tried a new crust recipe this time and REALLY liked it. It only took about 2 1/2 hours total and was very tasty. I think i would add a smidgin more salt next time (maybe an extra 1/4 t) and push it down to about 1/4″ thick – I shaped ours to about 3/8″ it nearly doubled in thickness in the oven.
- 3/4 C warm water
- 3 t yeast
- 4 C bread flour
- 1 t salt (i will add an additional 1/4-1/2 t next time)
- 1 C water, room temperature
- 2 T olive oil
- sprinkle yeast over 3/4 C warm water in measuring cup and let sit for 5 min (until foamy).
- pulse flour and salt in food processor to fluff and mix.
- add additional 1 C water and olive oil to yeast.
- slowly add water mixture to flour in food processor while mixing on medium speed. continue mixing until dough becomes smooth and elastic.
- use a rubber spatula to turn dough out onto a well floured counter and knead until a tacky – not sticky – ball forms (7-10 minutes).
- transfer dough to a lightly oiled bowl, turn to coat, and let sit at room temperature til doubled (2 hours).
- punch dough down to degas and cut into 3 equal pieces. I was not ready to form the pizzas yet, so i repeated step 6 with the 3 pieces of dough.
- set a pizza stone on the middle rack and preheat oven to 550°F.
- to form crusts, press dough ball down and outwards with lightly oiled hands on a piece of parchment paper. Add toppings, then use a cookie sheet to transfer the pizza and parchment to the preheated stone. Bake for 4 minutes, slide parchment out from under pizza, and continue baking an additional 3 minutes.
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