Perfect Pizza Crust

January 28, 2013

There aren’t many people out there that don’t love pizza. Our family definitely does but since giving up processed foods (including 99% of all restaurant food) we can no longer order that delicious Dominoes Pizza. I would probably really miss it if I didn’t now make pizza at home. Not only is it better for us because I control the ingredients, it is also so much cheaper to make at home than buying take out.

Pizza at home was one of those foreign concepts to me about 5 years ago. I liked the idea of it but the thought of making my own crust scared me. I can finally say, that after years of trying different recipes, tips and techniques, I have finally come up with the best at home pizza crust.

You can use your choice of either unbleached flour or whole wheat (or a combination of both). I see pizza as a treat meal, so it doesn’t bother me to use organic unbleached all purpose flour or a combination of that and whole wheat (or whole wheat pastry flour). Trust me on the vinegar, don’t omit it. You can’t taste it but it makes all the difference in your dough.

1 cup warm water
2 1/2 tsp active yeast
pinch of sugar
1 tsp salt
1 tablespoon apple cider vinegar (like this)
2 tablespoons olive oil 
 2 1/2 cups flour (plus a 1/4 cup for dusting if needed)

In a mixing bowl, combine warm water, yeast and a pinch of sugar to activate it, let sit for 5 minutes. Add in flour, oil, salt and vinegar. Using a dough hook on your mixer, knead on low speed for 2 minutes. Now, your dough should not be sticking to the bowl at all, a loose dough ball should be formed around the dough hook. If it’s still way too sticky or loose, add in a pinch of flour, using as little as possible, adding in NO more than an extra 1/4 cup. After two minutes, coat hands with olive oil and remove dough from hook.

Form dough into a ball and lightly coat with olive oil. Place dough in a bowl, cover with a kitchen towel and put inside your oven. Oven should be off, door should be closed and the oven light should be turned on. Let dough rise for 1 and half hours.

Once dough has finshed rising, roll out on a pizza stone, top with desired toppings and bake for 15-20 minutes on 425. Enjoy!

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