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Pizza Crust




Source of Recipe


Marian C Brown
Pizza Crust

1 package dry yeast or 2 ½ tsp. Dry yeast
1 tsp. sugar
1/2 cup water
1/2 cup milk
3 cups all-purpose flour (divided 2+1)
1/2 tsp. salt
4 Tbsp. olive oil

In a small sauce pan combine water and milk. Heat just until lukewarm. Transfer to a large bowl. Add yeast and sugar; stirring until dissolved. Stir in 2 cups of flour. Let stand 10-15 minutes until bubbly.

Blend salt and remaining 1 cup of flour in a large bowl. Make a well in centre; add oil and yeast mixture. Mix by hand to form a firm dough. Turn onto a floured surface and knead for 15 minutes, until smooth and elastic.

Place in a lightly oiled bowl. Turn once to coat. Cover with plastic wrap and tea towel.

Let stand in a warm place until doubled in size (about 30 minutes). Punch dough down. Turn out onto counter; cover with bowl. Let rest 10-15 minutes. This step is important. It helps the dough "relax" so that it won't spring back when you try to roll it out.
Flatten dough on a lightly floured surface and shape with a rolling pin. Lightly oil pizza pan. Set dough on pan. Let rise 15-30 minutes or until doubled in size. Lightly brush with oil where you will spread on the sauce.
Spread on sauce, cheese and toppings as desired.
Bake in pre-heated 425 degree oven for about 15-20 minutes.