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Vermont Kitchen Supply

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Pizza Crust

Pizza Crust

1 TBSP granulated sugar
1 cup warm (110 to 115 F) water
2 TBSP (1/4 oz) (1 packet) active dry yeast
3 1/4 cup bread, semolina, or unbleached all purpose flour or a combo 1 TSP slat 1/4 cup extra virgin olive oil
 
In a small bowl, dissolve the sugar in the warm water (use an instant read thermometer). Sprinkle the yeast over the water and stir gently until it dissolves - about 1 minute. Let stand until foam covers surface (about 5 minutes) Combine 3 cups of the flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in yeast mixture and oil. Stir with a wooden spoon - begin in the center and work towards side of bowl - until dough just begins to hold together.

Turn dough onto floured surface Dust your hands with flour and knead dough by pushing with the heel of your hand and working away from yourself. Shift a 1/4 turn and fold it back on itself - repeat until dough is not sticky or tacky about 10 to 15 minutes. Stop when it is shiny and elastic...don't over work it! Shape dough in ball and place in well oiled bowl turn to coat it on all sides. Cover the bowl with plastic wrap and set in a draft free spot until doubled in bulk - about 1 1/2 hours.

Punch dough down with your fist. Shape into ball pressing out all air bubbles. If you're using all purpose flour, you're ready to roll out your crust on a floured surface. If you use bead or semolina flour let dough have a second rise (about 35 minutes. The dough freezes well if you wrap fit tightly with plastic wrap. You'll get 2 crusts (12") from this recipe.