- Food and Cooking
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).
- The Worlds Best Basil and Garlic Pesto!
Oddly enough this recipe was given to me by my best friends Grandma. What's odd is that they were Polish. Babtcha (that's what we called her) was a barely five foot tall, stooped over in the middle 86 year...
- Hungarian Potato Noodles!
These type of potato noodles are commonly made as a dessert in Hungary. But to realize just how versatile they can really be depends on what type of add-ons you sprinkle on, pour on or combine them with. I've...
- Easy to make Cream Cheese!
Years ago when my two oldest children were still teenagers and we still lived on the big farm (the one that was eventually going to make me independent from the worlds hussle and bussle and all, live off the...
- How to make The BEST Mac & Cheese Casserole
When my kids were growing up I never seemed to know how many to make dinner for. There were always a couple of extra
- The Best Butter Tart, eh!
For B.T. Evilpants! Only available in Canada--Pity--you say! Not a myth, all the Canadian border towns are being flooded yearly (not just in the summer season either) by our favorite neighbors from the...
- 1 Year hub-versary!
October 22nd 2007 a day in history... my history that is, a year ago I found my new home away from home. HUBPAGES. To give you the long tour (the short one is just too boring ...I've always wanted to be a...