Description: A great basic crust, crispy on the outside soft on the inside.
Other:
Ingredients:
Time:
1 hour 30 minutes
Difficulty:
N/A
Serving Size:
2 thin crust or 1 thick crust
2 1/4 teaspoons instant yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water 110 degrees
1 teaspoon sea or kosher salt ground very fine (I use mortar and pestle on the kosher)
2 tablespoons olive oil (I often use garlic flavored)
3 1/3 cups bread flour
Preparation:
Oil a glass bowl large enough for the dough to rise in. Preheat the oven to 500 degrees
Instructions:
In the mixing bowl of your stand mixer, dissolve the yeast and brown sugar in the water.
Add a cup of the flour and mix with the dough hook attachment then add the salt and the oil.
Add the remaining flour a half a cup at a time with the mixer running.
Allow the dough hook to knead until the dough is no longer sticky, then knead by hand on a well floured surface.
Place the dough into a well oiled bowl, and cover with a cloth and place in a warm draft free spot. Let the dough rise until double; this should take about 1 hour.
Punch down the dough, and form it into a ball. Allow the dough to relax for a minute before rolling out. Top with desired toppings.
Bake pizza in preheated oven on the bottom rack, until the cheese and crust are golden brown, about 15 minutes.
I think that this might just be better than Alton's recipe. I made pizza last night with this recipe and the results were fantastic. I made the dough the night before then stretched it the next day after letting it come to room temp. I also let it rest for about 10 min after stretching. This made a crust that was nice and light and puffy around the edge, delicious. I baked on a stone @500 with the rack on the lowest position.
My sauce is just to pop open a can of plain tomato sauce with basil, I like Furmano's. I added a bit more dry basil and a couple shakes of salt.
LOL Bakerman... I made lasagna today. Having the neighbors in for supper tomorrow, so I made up the lasagna (Pioneer Woman's) and put it in the fridge. Will bake it tomorrow.
Suzie... that's the first pizza dough recipe I've ever seen with brown sugar in it. Interesting.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
I know a lot of pizza dough have white sugar in them to boost the yeast, but never seen brown sugar. Wonder if it works like brown sugar vs. white sugar in cookies, where the brown sugar helps to make a more moist cookie? I like a nice soft pizza crust instead of the crispy one. I'll have to try this one out.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
LOL Bakerman... I made lasagna today. Having the neighbors in for supper tomorrow, so I made up the lasagna (Pioneer Woman's) and put it in the fridge. Will bake it tomorrow.
Suzie... that's the first pizza dough recipe I've ever seen with brown sugar in it. Interesting.
That's the one that I'm making, after I saw the recipe, I had to try it, just to see for myself if it is indeed as good as it looks!
I think the brown sugar dissolves in the water better than the white so it's not all just sitting in the bottom of the bowl. If you use water warm enough to dissolve the white sugar it would kill the yeast. I guess because the brown sugar already has the extra moisture as you say to help it melt into the water.
That's the one that I'm making, after I saw the recipe, I had to try it, just to see for myself if it is indeed as good as it looks!
MAC
It is! This is the 4th time I've made it, but using ricotta cheese this time instead of cottage. Everyone I've ever served it too loves it! Hope you like it too.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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