I’ve served pizza, made with this recipe, to so many people and they have all given me such wonderful feedback.
I used to make pizza with another crust recipe for years and I thought it was the best ever. But then I tried this one and I haven’t gone back since! I guarantee, if you give this one a go you won’t be disappointed. Choose your favorite toppings and maybe add some homemade tomato sauce – you’ll get a pizza that is better than at your local Italian restaurant!
2 1⁄2 cups Gold Medal flour (all-purpose, or combined with whole wheat)
1 (1/4 ounce) package active dry yeast
1⁄4 teaspoon salt
1 cup warm water
1⁄2-1 Tbsp Bertolli olive oil
cornmeal, for sprinkling
Mix a pinch of sugar into the warm water and sprinkle the active yeast on top. Wait for a few minutes or until it gets foamy.
Pour the yeast water into a large bowl, then add flour, salt and olive oil. Mix until well combined.
Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic. Cover the bowl and let the dough rest for 30 minutes.
Spray two 12-inch pizza pans with nonstick spray and sprinkle with a some cornmeal.
Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge.
You can pre-bake the crust at 425 F for a few minutes, if you’d like. This will make the crust even crispier. Then spread with pizza sauce and use the toppings of your choice.
Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
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Quick tip: You can freeze the dough and bake it later! Take a portion of the dough and from into a ball. Rub olive oil over it and place it in a freezer bag. Allow to thaw before using.