Last updated on: By KayleneFiled Under: Mains, Pizza, Recipes2 Comments
I love home cooked pizza but I have to admit that making up the pizza crust always puts me off a little. Mostly because it takes a bit of time, you have to knead the dough and then wait for it to rise – usually I don’t plan ahead enough for that!
Today however I am sharing an awesome pizza crust recipe that you can have ready in a few minutes! This recipe is modified from one that I found at Uncle Jerry’s Kitchen. I have been using this recipe for a few months now and I don’t think that I will ever need to try another pizza crust recipe again. Once you have tried this recipe you won’t need another recipe either!
The recipe is so quick you can start getting all of you pizza toppings ready while you are making the crust! You don’t need any fancy equipment, just a bowl and a wooden spoon, and there is no need to wait for the dough to rise.
Not only is this pizza crust quick and easy to make it is also delicious! I can’t believe that a cheat recipe is so good!
I know that a pizzas flavour is usually judged by the toppings but this pizza crust definitely enhances the pizza experience! It is deliciously soft to bite into but also crisp and firm enough that the slices don’t sag as you hold them. If you keep the toppings back a little from the edge you end up with a yummy crispy crust edge that is soft in the middle.
The ingredients for this recipe are enough to make one 10 – 11 inch pizza with a medium thickness crust. Technically it is probably a thin crust but I think it is a generous thin crust. If you wanted a deep pan pizza or two thin pizzas then I suggest you double the ingredients.
You can use whatever topping that you like but when I make homemade pizza I top this pizza crust with things like BBQ sauce, onion, garlic, capsicum, bacon, salami, and cheese!
This is an awesome pizza base recipe that is ready in just a few minutes! Once you try this recipe you will never need another pizza base recipe again!
Combine yeast, sugar, and water in a mixing bowl and stir to combine then cover with a tea towel and allow to stand for a few minutes until the mixture gets foamy/bubbly looking.
Add the flour, oil, and salt and mix together with a wooden spoon (if the mixture is too wet add a little more flour or if too dry add a little more water).
Bring the mixture together into a ball using your hands and then allow it to rest in the bowl (cover the bowl with a tea towel while you prepare your pizza toppings).
Preheat oven to 180 °C (350 °F).
Turn the dough out onto a floured board/bench and knead it just a couple of times so that it forms a smooth ball.
Roll out to desired shape and place onto a baking tray.
Top with your favorite pizza toppings and then bake at 180 °C (350 °F) for 20 – 25 minutes.
Notes
Makes one 10 – 11 inch pizza crust.
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There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
Any pizza dough with a complex flavor has been slow-fermented. All this means is that the yeast it contains has had ample time to eat the simple sugars in the flour. The longer the yeast has had to feast – ideally 24 to 48 hours – the lighter and more flavorful the pizza dough will be.
Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.
The No. 1 reason restaurant pizza is better than homemade is that they have ovens that can reach 900°F, or even hotter, which makes for perfectly crisp and chewy crusts, with those lovely charred spots, says Kierin Baldwin, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education.
Before you add the sauce or any toppings, lightly brush the stretched pizza dough with olive oil and prick it all over with a fork. Brushing it with oil will prevent any excess moisture from seeping into the crust. No more soggy pizza crust!
The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.
Transfer the crust to a piece of parchment (if you're baking on a stone), or a lightly oiled pizza pan, and let it rest for about 20 minutes. While it's resting, preheat the oven to 450°F. Top the crust as desired. Bake until the edges are crisp and the sauce or cheese is bubbling, about 14 to 18 minutes.
Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.
Oregano. Here we have a well-known and loved staple in many kitchens. It's got a distinct savory flavor that is able to bring a fresh taste to your pizza. Oregano plays a big role in Italian cooking, which is why it's one of our favorite Italian herbs for pizza.
Cheese is fatty, meat toppings tend to be rich, and the sauce is sweet. Pizza toppings are also packed with a compound called glutamate, which can be found in the tomatoes, cheese, pepperoni and sausage. When glutamate hits our tongues, it tells our brains to get excited – and to crave more of it.
Balance – the ratio of tomato and mozzarella, or toppings on the pizza in general, is very important. The toppings should complement the base of the pizza. The dough is not just a blank canvas…it is the foundation of the pizza. If it is not good, there is no topping that can redeem it.
Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off.Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.
Nail the sweet spot — warm enough to rise at a decent rate, yet cool enough to develop flavor — and you're golden. Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F.
Although oil in pizza dough is not required, it may be helpful. The oil improves the dough's stretchability while also keeping it hydrated. When you bake the dough, you can see how this process works, and the oil keeps the dough supple even after cooking.
If you're in a hurry, skip the rise and make the pizza right now. It will make a thin-crusted pizza with a cracker-like flavor. Option 2 — Let the dough rise for 1 to 1 1/2 hours. If you're planning to make pizza today, then give the dough a rise.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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