basic pizza crust
Basic Pizza Crust
Makes one crust
scant 1 tbsp. (1 pkg.) active dry yeast
1 cup warm water ( about 110ºF)
1 tsp. sugar
2 ¾ - 3 cups unbleached all-purpose flour
1 tsp. salt
1 tbsp. olive oil
In a mixing bowl, dissolve yeast in the water with the sugar. Add about 1 cup flour with the salt and oil; beat well. Add enough additional flour to make stiff dough. Turn out onto lightly floured board and knead for about 10 minutes, adding flour as needed, until dough is smooth and elastic. Place in a greased bowl and turn to coat the surface.
Cover and let rise in a warm place until doubled in size, about 1 ½ hours. (Or, to make ahead, refrigerate covered dough and allow to rise 8 to 10 hours or overnight. Let stand at room temperature 30 minutes before using.)
Punch down the dough. Cover and let rest 15 to 20 minutes. On a floured surface, roll out dough to a circle slightly larger than a Superstone®, about 14 inches.
For a Superstone® Pizza, place the dough on a Superstone® sprinkled with cornmeal, shaping edges of the dough to form a rim. Brush lightly with olive oil, if desired. Top with one of the fillings that follow or create your own. Bake in 450º oven 20 to 25 minutes until crust is golden and filling is bubbly.
For Brick Oven Pizza, Place dough on a pizza paddle (or peel) sprinkled with cornmeal. (A cookie sheet will also work.) Shape the edges of the dough to form a rim on the crust, brush lightly with additional olive oil. Let the crust rise for 15 to 20 minutes while oven and Superstone® or baking tiles are preheating to 450º. This gives a better foundation for filling ingredients and eases sliding the assembled pizza onto the Superstone® baking stone.
Top with one of the fillings that follow or create your own. Extend the oven rack holding the Superstone® and carefully slide the pizza onto the tile. Bake at 450ºF for 20 to 25 minutes until crust is golden and filling is bubbly.