Perfect Pizza Crust
This is the Crust only, but I am adding the recipe,
'Pepperoni Pizza' also adapted from "Cooking for Isaiah"
Silvana added: There is no need to bloom the yeast or let the dough rise for hours before baking these pizza crusts. You can freeze the parbaked pizza crusts for up to one month. Just bring to room temperature before using.
Shelly Anne: I found this recipe in the Portland's Oregonian, in the Food Day section this spring)
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- 1/4 oz
- package active dry yeast
- 1 tsp
- (choice) sugar; unbleached gradulated cane sugar
- 1 tsp
- egg whites, at room temperature, lightly beaten
- 2 Tbsp
- (expellor pressed) extra-virgin oilve oil, plus more for brushing
- 3/4 c
- warm water
- 2 c
- silvana's all-purpose flour blend (see accompanying recipe on my kitchen recipe's) plus, more blend mix for dusting
1In a large bowl, whisk together the flour Blend, yeast, sugar, and salt. Add the lightly beaten Egg Whites, EV Olive Oil, and Warm Water.
2Using a wooden spoon, beat until the dough pulls away from the sides of the bowl.
3Divide the dough into two equal pieces: place each on a lightly floured 12-inch long piece of parchment paper.
Lightly flour the top of the dough and, pressing with your fingertips or using a rolling pin, make a 9- or 10-inch round about 1/8 inch thick.
Cover loosely with plastic wrap and let rise at room temperature for about 30 minutes.
4You can parbake the crusts and top them later, or add the sauce and toppings now and bake immediately as directed in accompanying recipe.
To parbake, postion a rack in the bottom of the oven and preheat oven to 450 degrees. (If you have a baking stone, place the stone on the oven rack and preheat for 30 minutes.)
5Working with one piece of dough at a time, slide the dough with parchment paper it is on, onto a baking sheet or preheated baking stone.
6Bake until puffy and crisp on the bottom, about 6 to 8 minutes.