Pizza Crust: How to make! includes recipe
The Secret To A Good Pizza Crust
The secret to making a great pizza crust at home is really not that hard to figure out. It's just a three letter word. Drum roll please...Eggs...
Every person has their own idea about what the perfect pizza should be like. Thin, regular, thick crust, soft baked, well done etc. same as the many variations of toppings.
Lets start by building the perfect pizza crust. The recipe is as followes.
- 2 envelopes of granular yeast
- 3 cups of warm water ( not too hot just comfortable feeling on hands)
- 1 cup of milk
- 1 tablespoon sugar
- 1 cup margarine or veggie oil
- 5 eggs
- 1 1/2 teaspoon salt
- 9 1/2 - 10 cups sifted all purpose flour
In a small bowl add sugar to 1/2 cup of warm water stirring until mostly dissolved, stir in yeast. (some yeast packets say it not necessary do soak yeast, I find that the yeast seems to work better with this extra step).
In large mixing bowl melt margarine in warm water, add milk, salt, and whisked eggs. By this time yeast will have a frothy cap add to bowl. Stir in 1/2 the flour and beat well. Add in remaining flour and knead until the dough is smooth and elastic. Cover the dough-ball with a little oil or margarine ( so it won't dry out while left to rise) Place in bowl, cover with a cloth and let rise in a draft free warm place until doubled in bulk about 45-50 minutes.
During rising time you can chop up veggies, grate cheese and make up the sauce.
This recipe will make three large size round pizza crusts or two large cookie sheets. We like regular to thick crust so if you prefer thin you will probably get an extra small out of the dough for tomorrows lunch or freezer. Give the pizza or cookie sheets a quick non-stick spritz of oil.
Punch down dough, roll out to desired thickness, spread with sauce and toppings. At this point you can wrap a pizza as airtight as possible and freeze for another night.
Bake in 375 degree Fahrenheit (about 175 degree Celsius) oven 35-40 minutes for soft-bake crust and an additional 5-8 minutes for well done crust. To check for doneness just lift corner with spatula.
This pizza crust is also really good as a flat bread to go with a salad or soup. My favorite way is to bake the "pizza crust" plain no toppings when hot just out of oven spread a thin layer of pesto (garlic, basil, olive oil) sauce, sprinkled with a little Parmesan cheese and return into oven under broil for 1 minute (just to melt the cheese).
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