pizza crust is such a personal thing and at times, a controversial topic. in our house, we like chicago-style, thick crust pizza. and we usually ordered pizza out. until i stumbled upon this recipe that is. although it isn't a thick crust, it seems to come in somewhere around the middle. it's soft and chewy and withstands the absurd number of toppings we seem to pile on each friday for dinner. because friday = pizza night in our house. usually you'll find two layers of pepperoni, sausage, onion and pineapple on our pizzas and sometimes a green pepper if there is one in the drawer in the fridge.
PERFECT PIZZA CRUST
- 2.25 teaspoons active dry yeast (one package)
- 1 teaspoon white sugar
- 1 cup warm water
- 2.5 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
preheat oven to 450 degrees. in a medium bowl, dissolve yeast and sugar in water. let stand until creamy, about 10 minutes.
stir in flour, salt and oil. let rest for 5 minutes. lightly oil pizza pan to avoid sticking.
using oiled hands, press dough onto pizza pan and top with favorite toppings.
spread with desired toppings and bake for 20 minutes or until golden brown.
adapted from a recipe that our farmer included in one of our CSA boxes last year. if you do a fair amount of baking with yeast, i highly recommend buying it in bulk as it's much cheaper than buying it by the package or even in the glass jars. i purchased two pounds of it from amazon and then keep it in my freezer and simply refill the glass jar in the fridge when needed.
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