Homemade Pizza Crust

Recipe Summary
Prep Time: 1 hour
Yield: 4 12” Pizzas

½ cup 110º water
2 ¼ teaspoons instant yeast
4 cups bread flour (for bread machines)
1 ½ teaspoons kosher salt
1 ¼ cups room temperature water
2 tablespoons extra virgin olive oil

In a large measuring cup (at least 2 cup capacity), combine the ½ cup 110º water with the 2 ¼ teaspoons instant yeast, and stir together.

Combine the 4 cups of bread flour and 1 ½ teaspoons of kosher salt together into the mixer’s work bowl.

Next, add the1 ¼ cups room temperature water and 2 tablespoons extra virgin olive oil to the measuring cup containing the yeast water mixture.

Using the paddle attachment, start the mixer on low and mix the flour and salt together. Next, slowly pour the contents of the measuring cup containing the yeast water and oil mixture into the work bowl. When dough comes together, remove the paddle attachment, and add the hook attachment lubed with cooking spray. Attach the hook to the mixer and knead for 5 minutes on medium speed.

After the dough has been kneaded, remove the dough and roll it into a smooth ball on the countertop. Place into a stainless steel or glass bowl (be sure to add 2 teaspoons of olive oil to the bowl and toss to coat prior to placing the dough inside). Cover with plastic wrap and allow the dough to rise for approximately 45 minutes.

After the dough has risen, cut into 4 equal pieces, and roll each of the 4 pieces it into a smooth ball on the countertop. (To do this, Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens.) If you do not wish to use the dough immediately, place the pieces of dough into individual zip top plastic bags and store in the refrigerator for approximately 3-4 days, or place in the freezer.

Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to 500º F. (If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.)

Using a rolling pin, roll out the pizza dough onto your countertop (lightly dust your countertop with flour for best results). Alternate between stretching the dough by hand into a round disc, rotating after each stretch; and rolling the dough with a rolling pin. When the dough is at your desired thickness, place the dough on a pizza peel that has been lightly dusted with flour. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.

Brush the entire surface of the pizza dough with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle herbs (dried basil and oregano) onto the pizza if desired, and top with the cheese.

Slide the pizza onto the tile and bake for 3 minutes, or until the bottom of the pizza begins to darken. Remove the pizza from the stone and finish cooking the pizza on a pizza pan on the middle oven rack for approximately 3 minutes or until the cheese turns golden brown. Remove from the oven and let rest for 3 minutes before slicing.