Our family has a tradition of having pizza every Friday night. Sometimes we order pizza, but a lot of Friday nights we make it. It is a lot cheaper, and it tastes (and is!) so much healthier. This pizza crust is excellent. It is very smooth and elastic, stretches easily to fill either a cookie sheet (how we will typically make it) or two round pizza pans. I mix mine in our KitchenAid, and when I’ve tried my mom’s Bosch it hasn’t been quite as good, and that may be more of a function of not knowing what I am doing with the Bosch rather than the recipe itself. If it is well-kneaded and then set somewhere warm when it is resting for the 10 minutes, it is perfect.
I found this recipe from allrecipes.com, and have modified it slightly to give it a little better flavor. This recipe is a family favorite. Again, my super picky 2-year old will scarf it down, so it is a keeper.
Perfect Pizza Crust
- 1 c. warm water (about 110 degrees F)
- 1 T. sugar
- 1 packet yeast (or 2-1/4 tsp. if you have a bigger package)
- 3 T. oil
- 1 tsp. salt
- 1 tsp. Italian Seasoning
- 2-1/2 c. flour
1. Mix water, sugar and yeast together. Add remaining ingredients, and stir by hand until incorporated.
2. Knead with hand mixer or stand mixer until it has a silky, elastic consistency. Form into ball and pat flour around the outside to keep from sticking.
3. Cover dough in the bowl with a cloth and let rest for 10 minutes (I usually start preheating my oven to 425 degrees at this point and put the bowl on top of the burner above the “heat outlet” from our oven to give the bowl a warm surface to let the dough rest on).
4. Roll out dough into one longer rectangle and place on greased cookie sheet, or in two circles and place on two greased pizza pans.
5. Top with pizza sauce, toppings of your liking, and cheese. (We have discovered that for our family, the perfect sauce is Francesco Rinaldi’s Three Cheese sauce – you can find it for cheap at Walmart – and we love sharp cheddar cheese instead of mozzarella.)
6. Bake for 15-20 minutes or until crust is a golden brown. (It will take longer for it to cook all the way through with moist toppings like pineapple as opposed to dry toppings like pepperoni, so plan accordingly.)