PIZZA CRUST (a combination of several recipes I read).
3 to 3 ½ cups flour
1 packet yeast
1 ½ tsp salt
1 cup warm water (120 to 130)
¼ cup olive oil
I mix about 3 cups of the flour (I use high gluten) and yeast and salt
in a food processor.. I heat the water to about 120 + and add the oil
to the water and pour it into the flour.
I use the dough hook (or sometimes the mixer-whisk thing) and mix on fast
speed and then add more flour (change whisk to hook) and blend it on low
speed, about 5 minutes. It’s quite sticky when I pull it out to knead it
adding as little flour as it takes to work the dough. Knead 3 – 5 minutes.
Cut the dough in half and pat melted butter on the surface to keep the ball
moist, then cover and let rise 15 minutes.
After 15 minutes (or when it’s convenient – sometimes it’s an hour) I knead
it a few minutes more and cover again and refridgerate it until I need it.
Let it rest at least an hour on the counter before pressing it into a pizza
EASTLAKE BRIDGE CLUB ACBL SANCTION #260323
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