Thursday, June 23, 2011

Pizza Crust

I am writing out this recipe from memory. It is so simple and tasty. My mom and I made this delicious crust all the time for our Saturday night pizza tradition when I was growing up. I still make it all the time, but not always on Saturdays anymore. This recipe also makes excellent bread sticks or focaccia.

This recipe makes pizza a frugal treat around here. Which is great because around here you pay about as much as in the states for a medium pizza. But here a medium is like an American personal pan size.

Pizza Crust

Makes 2 Medium thin crust pizza crusts (the real 12 inch kind)

Preheat oven to 350°F
In a large mixing bowl, briefly mix together:
2½ cups flour (white, whole wheat, or a combination)
1 tsp salt

In a liquid measuring cup mix:
1 cup warm water
1 Tbsp oil
1 pkg or 2½ tsp yeast
1tsp sugar or honey

Pour liquid mixture into the mixing bowl, mix, and knead until thoroughly combined. A food processor gets this job does in a couple of minutes if you have one. Or course then you still have to clean the food processor, and I am still debating which I prefer kneading or cleaning.

After mixing let rest for 5 minutes and then press into pizza pans. Let rest again 5-10 minutes. Bake crust for 5-10 minutes before removing and adding toppings of your choice. This is the key to getting crispy instead of soggy crust. After adding toppings return to the oven and bake about 15 minutes more. This recipe freezes really well also (both before and after adding toppings) so you can make your own frozen pizza for busy days.

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