Pizza Crust
I’ve officially found the pizza crust we’ll use in our house. I’ve tried a couple, including one on Allrecipe’s which has a ridiculous number of high ratings. But this recipe tops it! Not too surprisingly, its a Giada recipe which I first saw on Oishii. I can always depend on Giada’s recipes; I’ve yet to be disappointed with one. The only modification I made was seasoning the crust right before baking by adding some garlic powder & Italian herbs but its not necessary - it was great just plain as well! You can get one large pizza crust out of this recipe.
Tonight, I topped off the pizza with Canadian bacon, pepperoni, Italian sausage, red peppers & some parsley. It was a great combo! Hubby and I are on a pizza kick right now, as I just recently started making my own pizza crust. Its amazing how much homemade crust can transform a pizza… no more Pillsbury crusts in our house!
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour*
1 tsp sugar
3/4 tsp salt
3 Tbsp olive oil
1-2 Tbsp cornmeal
Add yeast to 3/4 cup warm water. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. In another bowl, mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.
Preheat oven to 425 degrees. Dust work surface lightly with cornmeal (cornmeal will help prevent sticking and make the dough much easier to move). Roll out pizza dough to desired thickness. Transfer to baking sheet/pizza stone. Top pizza with selected toppings. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
* I substitute half the flour with wheat flour
Source: Adapted from Bon Appétit Magazine, March 2007. Giada DeLaurentiis.
Filed under: Recipes, Sandwiches & Pizza | Tagged: Crust, Peppers, Pizza
I use this crust pretty often, it’s good. I like adding basil too.
it looks sooo good! i need to try making my own crust soon too!
Your pizza looks like something out of a magazine! I’m going to have to try this crust.
Your pizza looks so good! Yum!
That pizza looks so yummy - and…I’m hungry now.
I’m glad that you like Giada’s recipes. A friend of mine (who’s in chef school) scoffed at me because I like her. I don’t understand why - a lot of food on her show looks so good - and the one recipe of hers that I did try (Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon) - I absolutely loved.
I’ll be sure to try out that pizza crust!
[...] #3 Homemade Pizza [...]
[...] uncooked Pizza Crust 1/2 cup pizza sauce (more or less as desired) 1 1/2 - 2 cups shredded mozzarella cheese (more or less as desired) 1/3 cup Parmesan cheese 10 very thinly sliced prosciutto 1 1/2 cups Arugula, washed & dried [...]
[...] recipe pizza dough, divided into 4 Olive oil pizza toppings as [...]