Better-than-Your-Current Pizza Crust

I have tried several pizza dough recipes in my 4 years cooking. We all agree this is the best.

When we first got married, I was still cooking my moms long loved pizza dough. There’s nothing wrong with it. {Although she too has moved onto bigger and better pizza dough’s…)

But it hated me.

And I hated it.

Every time, something else went wrong. Too much flour. Too little. Forgot the oil. Whatever. I still can’t make it right.

I tried a new one. Then a newer one.

And finally. I found the best! It is so chewy. Fluffy. Gooey. The bottom is crispy, the edges are crunchy and the rest of it is gooey and delicious. I like to do light sauce, easy on the cheese and heavy on the toppings. (When I have them on hand.) But obviously to each her own with the toppings.

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In my reading I read that you should NEVER roll a pizza crust. After you let it rise (until doubled) you should only gently press it out towards the edges of your pan. The goal being to keep most of the air bubbles created by the rising process to remain inside, creating those yummy air pockets we so love in our pizza crust. It made all the difference in the world once I tried that. Possibly even more difference than the new recipe itself.

Here we go!

In the first bowl, whisk the yeast and sugar in the warm water. Let stand for about 5 minutes to activate the yeast.

3 cups warm water

5 tsp. yeast

2 tsp. sugar

In the mixer, (dough hook attatched) combine 5 cups of flour, salt and oil.

5-6 cups flour

2 Tbls. salt

1/2 cup oil

Once the oil is mixed through,  continue mixing on low as you pour in the water+yeast mix. If the mixture is still too wet and sticky to the touch, gradually add the extra cup of flour.

Dump onto the counter (lightly floured) and knead dough gently as you add more flour (if needed). Using a bread knife, cut dough in half. Put into separate well oiled bowls. Cover with saran wrap and let rise in a warm place. (Try a slightly warmed oven if you’re like me and want it fast!) Let rise for about an hour. Once doubled, transfer to an oiled cookie sheet. (A round one specifically for pizza or rectangular if you don’t have it. I happen to only have 1 pizza sheet, so I make one rectangle and one round.) PRESS it out gently, don’t let all the delicious air escape! 🙂 Who knew air was such an important ingredient?!

Top as you choose. Last night I had one with light sauce, mozzarella & parmesan cheese, and pepperoni ONLY per Hailee’s order. And another with light sauce, red pepper flakes, mozzarella & parmesan cheese, pepperoni, olives and mushrooms for the better eaters around here.

Bake at 500•F for 8-12 minutes.

Allow to cool slightly, slice and serve. It’s super easy and very satisfying! Enjoy!

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