Time: 60 minutes
1 cup warm water
1 pkg yeast or 2 1/4 tsp (I use active dry yeast)
1 Tbsp sugar
3 Tbsp olive oil
1 tsp salt
3 cloves minced garlic
1 tsp basil
1/2 tsp onion powder
2 1/2 cups flour
Preheat your oven to 425 and if you have a pizza stone, throw it in as well.
Dissolve the sugar in the warm water and mix in the yeast. Let this sit for about 10-15 minutes. This is to wake up the yeast. I don't think I would wake up very happy if I was swimming in water but I guess this is what they like.
Add in the oil, salt, garlic, basil, and onion powder.
Add in the flour in portions. You can mix this in a stand mixer with a dough hook, but it also comes together well with a wooden spoon and a bit of hand kneading. When I've had a stressful day at work I like recipes that require kneading. Good stress relief.
Once the flour is all mixed in, let the dough rest for about 10 minutes.
I roll out the dough on parchment paper sprinkled with corn meal. The corn meal is optional, but I kind of like the addition. Roll the dough out to your desired thickness. Before putting it in the oven stab the crust all over with a fork. This is also great stress relief. Another optional step is drizzling the crust with olive oil. I'm a big fan of olive oil and use it pretty frequently. Once you have done all this, stick the crust in the oven. To get the crust to the oven, I slide the parchment onto a cookie sheet to transfer it to the stone in the oven. I gently slide the parchment from the sheet to the oven. So far I have never dropped it!
|After! Notice the slightly browned edges.|
Let it pre-bake for 7-10 minutes or until it starts to get golden. Slide the paper out again and top it with your favorite toppings. LSH is a pepperoni and green pepper fan and I like the addition of mushrooms. Also, if you have never tried caramelized onions on pizza, you should try it. Turkey pepperoni is also a good alternative to the regular stuff if you are looking to good down some calories.
The topped pizza goes back in the oven for another 7-10 minutes (do you see a pattern here) or until it has reached desired bubbly crispyness.
There will definitely be another pizza dough recipe on here in the future, but this is a good standby!
Original post at http://www.mommiecooks.com/2010/06/07/perfect-pizza-crust/