Perfect Pizza Crust

August 30, 2008 at 7:57 pm 2 comments

I am very picky with my pizza and was very intrigued when I saw this recipe posted in Brown Eyed Baker. It had everything I looked for in a pizza crust, a crispy exterior paired with a soft center. To top things off the recipe looked simple and I could make it in my beloved kitchen aid stand mixer. The crust turned out PERFECT. I will definitely be making this again and again. I also tried a new pizza sauce courtesy of Angie’s Simple Cooking. It was a definite winner. I usually top my pizza with homemade marinara, but I wanted something a little smoother. This sauce is perfect. In fact, the entire pizza was perfect. I can’t wait to make it again!

Perfect Pizza Crust


½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl


To make the dough, measure the warm water into a 2 cup measuring cup and sprinkle with yeast. Let stand until yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil, stir to combine.

In a stand mixer, fitted with the paddle attachment briefly combine the flour and salt. Slowly add in the liquid until dough forms into a ball. Remove paddle attachment and replace with dough hook. Knead until dough is smooth and elastic, about 5 minutes. Form the dough into a ball and place into a large bowl, cover with plastic wrap, and allow to rise until dough has doubled in size (about 2 hours). Press the dough to deflate it.

Before baking, preheat the pizza stone for 30 minutes in a 500 degree oven. Turn the dough onto a lightly floured work surface, divide dough in two pieces. Form both pieces of dough into round balls and cover with a damp cloth. Allow to rest for 10-30 minutes.

Working with one piece of dough at a time, shape into a round ball and place in the middle of a round of parchment paper dusted with cornmeal. Top with desired ingredients, and slide onto the preheated pizza stone. Bake for 8-12 minutes or until cheese is golden brown in spots.

Adapted from: Brown Eyed Baker, originally from Baking Illustrated.

Basic Pizza Sauce


8 ounces tomato sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 oregano

1/4 teaspoon basil

1 teaspoon minced garlic

1/2 tablespoon olive oil

few dashes, black pepper

Combine all ingredients and spread evenly onto pizza dough. 

Adapted from: Angie’s Simple Cooking


Entry filed under: main dish, Pizza.

Lasagna Rolls Mmm, Comfort Food

2 Comments Add your own

  • 1. Maryanna  |  August 30, 2008 at 8:01 pm

    Your pizza looks great.

  • 2. Chelle  |  August 30, 2008 at 8:23 pm

    You pizza looks fabulous! So glad you enjoyed this crust, it’s by far the best homemade I’ve ever tried!

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