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Thursday, September 15, 2011

Pop's Pizza Crust

4 teaspoons dry yeast (approximately 1 1/3 packets)
3 cups flour, plus extra for board
2 tablespoons vegetable oil for cookie sheet
1 cup plus 2 teaspoons warm water
2 tablespoons olive oil
1 teaspoon salt

Dissolve yeast in warm water. Then mix everything together in a large bowl. Turn dough out on a heavily floured board and knead at least 5 minutes. (Direct blows with a clenched fist into the middle of the dough, accompanied by primal screams makes this dish better than a shot-and-a-beer for tension relief!)

Place kneaded dough in a large lightly oiled bowl and cover with a damp towel. Let rise in a warm place for 1 hour (try your oven preheated to "warm" and then turned off for the "warm place".)

When you are ready to bake, pre-heat the oven the 450° F and place the oven rack in the lowest position.

If using a cookie sheet: 
Thoroughly oil a 10x15 inch raised edge cookie sheet. Place dough in center of cookie sheet and commence to "pressin and stretchin" until the pan is covered and you've raised a nice rim of dough all around the sides. Prick the crust surface in several places with a fork.

If using a pizza stone:
This recipe should make about 4 individual sized pizzas. Place 1/4 of the dough on a flour covered surface and strectch the dough to the desired shape and thickness. Cover the pizza stone with corn meal (polenta) and place the shaped dough on it.

Top with your favorite sauce and other toppings.  Bake 8 to 12 minutes or until deep golden brown on the crust edges.

You can also pre-bake the crust for 6-8 minutes until the crust shows light tanning, and freeze for later.

Originally posted 9/15/07

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