Description
Crispy, golden homemade pizza crust brings Italian pizzeria magic straight to kitchen counters. Warm, chewy dough promises a delicious canvas for favorite toppings you’ll savor with each delightful slice.
Ingredients
Scale
Main Ingredients:
- 3 1/2 cups unbleached all-purpose flour
- 1 1/2 cups warm water (105-110°F / 40-43°C)
- 6 ounces (170 grams) fresh mozzarella, cubed
Leavening and Seasoning Ingredients:
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
Additional Ingredients:
- 1/2 cup pizza sauce
- Olive oil or nonstick cooking spray
- Garlic salt
- Cornmeal
Instructions
- Activate the yeast by combining warm water, sugar, and yeast in a large mixing bowl, creating a foundation for a rich, elastic pizza dough.
- Allow the mixture to rest and develop, watching for a foamy surface that signals active yeast fermentation.
- Introduce olive oil and salt to the mixture, then incorporate the first portion of flour, blending until a cohesive base forms.
- Gradually fold in the remaining flour, adjusting the consistency by adding small amounts if the dough feels excessively moist.
- Develop the dough’s gluten structure through thorough kneading, either manually or using a stand mixer, until smooth and elastic.
- Transfer the kneaded dough to a lightly oiled bowl, covering it to create a warm environment for rising.
- Let the dough expand and develop flavor, nearly doubling in volume over 1-2 hours.
- Prepare the baking surface by preheating a pizza stone or baking sheet at an intense temperature – 475°F for standard crust or 550°F for a crisp thin crust.
- Gently reshape the risen dough, dividing it into equal portions – two for normal crust or three for thin crust.
- Allow the divided dough to rest briefly, relaxing the gluten and making rolling easier.
- Roll each portion into a circular shape on a generously floured surface, creating an even, thin base.
- Carefully transfer the rolled dough onto a preheated, olive oil-coated pan sprinkled with cornmeal for extra texture.
- Enhance the crust’s flavor by brushing with olive oil and sprinkling garlic salt around the edges.
- Prevent air bubbles by gently pricking the surface with a fork.
- Layer with pizza sauce, spreading evenly to the edges, and arrange chosen toppings with artistic precision.
- For a standard crust, bake at 475°F for 12 minutes, finishing with a quick broil to achieve golden, crispy edges.
- Thin crust enthusiasts should bake at 550°F for 8-10 minutes, watching for bubbly cheese and a perfectly crisp foundation.
Notes
- Activate the yeast properly by using warm water between 105-110°F to ensure perfect rising without killing the yeast.
- Adjust flour gradually to achieve the right dough consistency, which should be slightly tacky but not sticking excessively to your fingers.
- Optimize rising time in a warm, draft-free area like a turned-off oven with the light on to help dough double in size effectively.
- Experiment with alternative flours like whole wheat or gluten-free blends for dietary modifications, but expect slight texture changes in the final crust.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 370
- Sugar: 1 g
- Sodium: 345 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 15 mg