Best Pizza Crust Ever
Cook: Becky Hayes
1 1/4 cups of organic unbleached white flour
Mix yeast and warm water and allow to set for 10 minutes. Mix flour, sugar and salt. Mix yeast water with dry ingredients and blend well. Mixture may be a tad dry. Keep mixing until dough forms a soft ball and there are no more dry ingredients in the bowl.
Cover dough with a dishtowel and set the bowl into the oven to rise for 2 hours. When risen, dump dough onto a floured counter-top and knead several times, until dough is no longer sticky. Don’t be afraid to add more flour as needed to reduce stickiness.
Heat oven to 400 degrees.
When no longer sticky, form dough into a ball and roll into a round shape sufficient to fill the bottom of an 8” cast iron skillet – 10”, if you want a thinner crust. (We use an 8” cast iron skillet for a nice, thick crust.) Be sure your circle of dough is large enough to give a bit of “lip” to the crust. Before placing dough into the skillet, pour about 1 tbsp of olive oil into the skillet and tip it to coat the bottom well. Do not dump out the excess.
Place dough into the skillet and form a rim or “lip” around the edge. Top with your favorite sauce or pesto and veggies, meats (or fake meats) and cheeses.
Bake at 400 for 25-30 minutes, depending on how well browned you want your cheese.
If using fresh veggies, it is recommended that you place them on TOP of the cheese, or the liquid from them will saturate your crust.
Special note: To make great white bread for stews and salads, increase flour to 1 1/2 cups and water to 3/4 cup. Let rise for same amount of time. Then knead and form dough into a ball, cut a cross into the top to prevent splitting, and bake for same time at same temp.