1 1/2 cup AP Flour
1 tsp salt
1/2 cup warm water (110 degrees)
2 tsp active dry yeast
4 tbsp olive oil
1 pizza stone
(Note: if you double this recipe, do not change yeast quanity - leave yeast 2 tsp)
Even with the amount of flour, this is a nick thick crust, even if rolled out, gets thicker in oven.
Put yeast/water, in bowl, let ferminate.
Mix flour, salt - than add yeast/water, mix/knead on floured surface knead til firm, and no longer sticky. Rinse/dry mixing bowl, spread 1 tbsp oil all around, turn ball upside down - so all parts are oiled, cover bowl, let dough rise for 1 hr, or overnight. Now lay flour on surface, roll out dough, I roll it out on a pizza stone. After rolled out, put 1 tbsp on pizza stone, spread out, and 1 tbsp on bottom of crust, spread it out, be careful not cut the dough. Should be ready to go in the oven. (To give nice authentic crust, I fold edges over all around, and put a glaze, such as water, or egg, little oil, so the edges brown, and act as a crust.) I cook this at 375 - 450. Expirment, if you like it real crispy, cook it at 450, my oven is a hotter oven. Hard to tell for everyone else. I cook for the first 10 - 15 minutes, pull out, put my toppings: sauce, cheese, red peppers, olives. Than finish off the cooking. It depends what degrees you cook it, 450 for crispier. Anywhere from 10 - 25 minutes. 375 Is about 15 - 35, minutes.
Good luck.
1 tsp salt
1/2 cup warm water (110 degrees)
2 tsp active dry yeast
4 tbsp olive oil
1 pizza stone
(Note: if you double this recipe, do not change yeast quanity - leave yeast 2 tsp)
Even with the amount of flour, this is a nick thick crust, even if rolled out, gets thicker in oven.
Put yeast/water, in bowl, let ferminate.
Mix flour, salt - than add yeast/water, mix/knead on floured surface knead til firm, and no longer sticky. Rinse/dry mixing bowl, spread 1 tbsp oil all around, turn ball upside down - so all parts are oiled, cover bowl, let dough rise for 1 hr, or overnight. Now lay flour on surface, roll out dough, I roll it out on a pizza stone. After rolled out, put 1 tbsp on pizza stone, spread out, and 1 tbsp on bottom of crust, spread it out, be careful not cut the dough. Should be ready to go in the oven. (To give nice authentic crust, I fold edges over all around, and put a glaze, such as water, or egg, little oil, so the edges brown, and act as a crust.) I cook this at 375 - 450. Expirment, if you like it real crispy, cook it at 450, my oven is a hotter oven. Hard to tell for everyone else. I cook for the first 10 - 15 minutes, pull out, put my toppings: sauce, cheese, red peppers, olives. Than finish off the cooking. It depends what degrees you cook it, 450 for crispier. Anywhere from 10 - 25 minutes. 375 Is about 15 - 35, minutes.
Good luck.