UNCLE TONY’S PIZZA CRUST
Adapted from a recipe I got from a friend named Sarah Smith – Tony is her uncle
- 3 C flour
- 1 t. salt
- 1 T or 1 pkg yeast dissolved in 1/4 C warm water
- 1 C cold water & 1 T olive oil mixed
- 1 Tablespoon sugar
Preheat oven to as hot as it will go for at least 1 hour before baking the pizza (usually 500 degrees in a home kitchen).
In a stand mixer, bread machine or food processor, blend all ingredients together. (Back when I didn’t have any of those appliances, I just used my hand mixer and it worked, just a little more arm strength will be needed.) Let dough rest for 20 min. Knead a few minutes more (if you use a mixer or food processor, let the machine do the kneading for you).
Divid dough into two (for two 10-12 inch-ish pizzas) or four (for four 8 inch-ish pizzas). Roll out and let rise again 10 minutes. A little tip: the stickier the dough the crispier the crust, so go easy on any flour that you need for rolling out. Also, I rarely consciously let it rise another 10 minutes once it’s rolled out, I usually just start putting the toppings on and then work on the next pizza while the previous pizza cooks.
Spread crust with olive oil or sauce, toppings, cheese. I sometimes like to brush a bit of olive oil around the edge of the crust and sprinkle a bit of salt and/or fresh parmesan cheese around the edge.
If you don’t have a pizza stone, cover pizza dish/pan with sprinkled cornmeal before spreading out dough. Bake 8-15 minutes, depending on the size of the pizza – crust should be browned around edges and underneath and cheese should be bubbling.
If you have a a pizza stone (which I highly recommend!), sprinkle cornmeal on your pizza peel for easy sliding into the oven. Bake 8-15 minutes, depending on the size of the pizza – crust should be browned around edges and underneath and cheese should be bubbling.
Jane note: I sometimes do half whole wheat, half white flour and the crust comes out nicely.