My grocery store stopped selling pizza crusts. Just stopped carrying them, no warning at all. I guess I should first explain I live in a very small town. I’m guessing the the demand for pre-baked pizza crusts just wasn’t that high.
the dough.
But I really loved them. So easy! Just top them with whatever toppings you want and stick them in the oven.
I’ve always kind of been scared of making my own pizza crust, it seemed too hard, like it was something that should be left to the masters.
after rolling it out.
But I really wanted pizza. So I decided to go ahead and try to make it, figuring I’d fail. (by the way, that’s why the pictures in this post are so bad, I never thought it would work, so I didn’t put any effort into it! hahaha)
I found this recipe in King Arthur Flour’s Bakers Catalouge. It seemed simple enough, so I got to work.
out of the oven the first time.
I was so surprised at how good it was! It actually tasted like pizza crust, not something vaguely resembling pizza crust. This will totally be my go-to recipe when I want pizza now. I’m so glad I tried.
Pizza Crust
adapted from King Arthur Flour’s Bakers Catalogue
3 3/4 cups of High-Gluten flour (I just used bread flour)
1 tablespoon pizza dough flavor (I didn’t have this, so I used a tbsp. of garlic powder and some fresh basil)
1 teaspoon instant yeast
1 1/4 teaspoon salt
2 tablespoons olive oil
1 1/2 cups lukewarm water
Mix and knead together all of the ingredients - by hand, mixer or bread machine (I just used the dough hook on my kitchen aid) till you’ve created a smooth, soft dough.
Allow the dough to rise, covered, for 1 hour.
Divide the dough in half. Shape both pieces into a 10” to 14” circle or rectangle and place each on a piece of parchment paper or on a greased pan. Allow to rise for 30 minutes or so, covered, while preheating the oven to 475.
Bake the crust for 8 minutes, until set, before topping with sauce and cheese; then bake for an additional 4 minutes.
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