This recipe comes from the USA WEEKEND Magazine, found in our Indianapolis News, Sunday edition.
When I made this, I did not roll the dough out on a floured surface. I pressed it out onto my sheet pan, with my fingers. The dough was nice and crispy on the edges, but the bottom was not crispy, although the overall crust had a nice chew. I'm still experimenting with this crust. If I come up with a different bottom texture, I will let y'all know, what I did different. Until then, ENJOY!
servesWhen spread on half sheet pan- serves 12
prep time2 Hr 15 Min
cook time20 Min
instant dry yeast
plus 2 tablespoons water, warmed to abt. 105 degrees f.
olive oil, for oiling dough and bowl
How To Make
TO MAKE THE DOUGH: Combine the yeast, flour, sugar and salt in the bowl of an electric mixer fitted with the dough hook attachment.
Add the water and mix on medium speed until the mixture forms a smooth dough, about 10 minutes.
Lightly oil a large bowl and the pizza dough with some olive oil. Place the dough in the bowl, cover with a damp cloth and put it in a warm place for 1 1/2 hrs, or until the dough has doubled in size.
Preheat the oven to 450 degrees F.
Lightly oil a half sheet pan or rimmed cookie sheet.
Once the dough has risen, remove it from the bowl.
Working on a lightly floured surface, use a rolling pin to roll the dough into a rectangle the size of the sheet pan, allowing for a 1/2 inch overhang around the edges of the pan.
Carefully place the rolled dough onto the prepared pan and turn up the overhang to make an even edge all the way around. Set the dough aside to rest for 15 minutes and to allow it to finish rising.
I pre baked my crust, and removed from oven just before it started to change color. I let it cool a little, before adding our desired toppings.
Recipe does not state what rack in oven to bake on, so I used the middle rack.
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