Pizza Crust

This is the best pizza crust recipe! I’ve been trying to find the best one for only…20 years! After a little food science research, I figured out the best water to flour ratio for a home oven. With out the parchment paper, it would be near impossible to make this work. If you want the crust to be crispy and chewy, you must keep the water content high. Don’t be tempted to add more flour.

Remember to crank your oven to the highest temp setting and adjust the oven rack to the center of the oven. Yummy home-made pizza that rivals any pizza joint awaits you!

fast acting yeast in warm water 110 degrees
9oz of water to 1 tsp active dry yeast

1. Dissolve yeast until it is foaming, about 5 minutes

2. Place 2 1/3 cups of bread flour in the food processor with 2 tsp of coarse salt and pulse to mix.

Cusinart Food Processor
My little work horse!

3. With the food processor running, pour 1 table-spoon of olive oil through the feed and follow with the water/yeast mixture.

Pizza dough in the food processor
See how the dough forms together...now it's done!
Kneading pizza dough
Dough will be very sticky!

4. Blend until dough forms a ball and turn out on to a floured surface and knead the dough a couple of times.

Kneading pizza dough
Work it baby!

5. Place in a greased bowl and cover with plastic wrap. Let rise until the dough doubles in size, about 1 to 1 1/2 hours.

Pizza dough rising
"that's the best looking dough I ever saw" said, chicken little.
Pizza dough doubled in size
Ready to go!

6. Turn dough out on to the counter and cut into 2 pieces. Stretch dough over the parchment in a circular motion. Top with your favorite toppings!

Making Pizza
I love pizza

7. Slide pizza on to a cookie sheet and slide directly into preheated oven on the middle rack. Check to make sure the bottom does not burn. If the crust is getting to dark, move pizza up one rack in the oven.

8. Bake 10-15 minutes.

We love Pheasant marinated in balsamic vinegar with onions and snap peas and feta!

Pheasant Pizza
Are you hungry yet?
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