Originally From
Sprung From
Imported From
Pizza Crust
ludwigp-springpad wants to cook this
2 pizzas
- 3 cups flour
- 1 teaspoon Kosher salt
- 1 teaspoon yeast
- 1 cup water
- 2 tablespoon olive oil
- Quick pizza sauce (recipe below)
- Mozzarella cheese, to taste
- Italian sausage, to taste
- Onion, sliced, to taste
Mix flour, salt and yeast. Using dough hook, turn mixer on low and slowly add water (see note below). Once water has been incorporated, slowly add 2 tablespoons olive oil. Let mix 3-4 minutes until dough is smooth and elastic. Cover bowl with plastic wrap and let rise 1-2 hours in a warm place. Punch it down and separate into two pieces. Roll out on parchment paper until crust is your desired thickness. Crust will approximately double in thickness once it's cooked. To bake, preheat oven to 500 degrees and put baking stone in oven. Heat oven for 1 hour before baking pizza. Add desired toppings to pizza. Slide parchment paper onto a thin cookie sheet and use this sheet to slide the pizza on the parchment paper directly onto the pizza stone. Let bake 5-7 minutes depending on how brown you want the crust and the topping to be. Use the cookie sheet to remove the pizza from the baking stone. Leftover dough can be stored in the fridge for up to a week or in the freezer for 2 months. Crust is really good when aged a couple of days in the fridge.
Note: You can also use a food processor to mix this dough or knead by hand (5-10 minutes).
Note: You can also use a food processor to mix this dough or knead by hand (5-10 minutes).
