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Pizza Crust

February 12th, 2008 | 10 Comments »

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Pizza Crust

1 T. yeast
1 T. sugar
1 1/3 c. warm water
3 c. flour
1/4 c. corn meal
3 T. Olive Oil
1 t. salt

In a stand mixer bowl dissolve the yeast in 1/3 c. warm water.
Add remaining ingredients, and with dough hook, mix and knead until dough pulls away from the sides of the bowl and forms a ball. Additional flour may be needed in this process. Continue to knead for about 2 minutes until dough is pliable.

Remove dough from mixing bowl and put into large oiled bowl to rise. Put in a warm place free of drafts and allow to rise until doubled in bulk. Punch down, separate into two pieces and stretch or roll into desired shape. Top with choices and bake.

RECIPE NOTES: when I added dry herbs I put them in with the flour and cornmeal but they likely can be added at any point during the kneading process. I used an italian herb mix with parsley, rosemary, basil and thyme.

10 Responses to “Pizza Crust”

  1. [...] is my go-to pizza dough recipe topped with chunks of fresh mozzarella, grape tomatoes and shredded parmesan. I sprinkle it with [...]

  2. Your pizza looks delicious and I hope you have a great trip!

  3. aria says:

    mmmmm pizza, this looks so delicious! i have to make my own pizza now. just somple and pure! :) thanks for the inspiration!

  4. Oh, the Grand Canyon is the most awe-inspiring site! I know you’ll be amazed! Safe and happy travels. Thanks for the yummy pizza too.

  5. Katie says:

    Yum! Pizza is now officially on the menu for next week. And yes, Google stinks.

  6. [...] Ultimate pizza with minimal fuss « Kate in the Kitchen (tags: bread pizza) [...]

  7. Kristen says:

    Have a wonderful trip, my friend!
    That pizza is making me hungry.
    BTW – just read your most recent HLM article. Great job!!

  8. Chris says:

    Your house sounds like mine. We love pizza. We made some the other day and they were fantastic. I like to make the dough the day before and then let them proof in the fridge overnight. That way they get a nice slow ferment and a great flavor and texture. I also have been experimenting with cooking methods. Using the broiler with the pizza stone on the next to lowest level (all the heat comes from above) vs. using bake where all the heat comes from below.

  9. swissmiss says:

    gosh that pizza looks scrumptious! i haven’t had any problem w/ google, but i understand your frustration. Garh! I found a couple of “Google sucks” logos as well as “Goolag,” and “I hate google.” LOL. Seems like you’re not the only one who’s had problems with it!

  10. Shannon says:

    I havne’t made a fresh pizza dough in awhile. Funny – it was right after my bread machine quit working too. But I’m going to try again and start with this. I like the idea od the seasoning blend on top – where do you get the Penzeys Pizza seasoning?