Pizza Crust
Servings 8
Ingredients
- 1 1/2 cups warm water 105 - 110 degrees F
- 1 envelope quick rise yeast
- 4 cups bread flour plus more for dusting
- 1 1/2 tsp salt
- 2 tbsp extra virgin olive oil
Instructions
- Sprinkle the yeast over the top of the warm water and allow to rest for at least 5 minutes, until yeast is foamy. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour and salt, mixing briefly to blend. With the mixer on low speed, pour in the yeast and water mixture as well as the olive oil. Mix until a cohesive dough is formed and knead on low speed until the dough is smooth and elastic, about 5 minutes.
- Remove dough from the mixing bowl and place on a clean and lightly floured surface. I like to finish hand-kneading the dough. If it is still sticking to your hands (which is possible - I don't weigh my flour so the texture of the dough is a little different every time) add a little more flour and knead into a smooth ball.
- Transfer the dough ball to a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let dough rise until doubled in size, at least 1 hour.
- Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into 4 equal pieces. Form each piece of dough into a smooth, round ball. Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
- To bake, preheat the oven and pizza stone (the pizza stone should be placed on the center rack of your oven) to 500 degrees for at least 30 minutes. Transfer each ball of dough to a piece of parchment paper. Shape the dough into circles with lightly floured hands. Top as desired. Transfer each pizza (with parchment) onto the pizza stone. After each pizza has baked for about 5 minutes, carefully remove the parchment paper from under the crust (so the paper doesn't scorch in the oven) and continue baking until the crust and cheese are browned, 10 - 15 total minutes.