Now or Later Pizza Crust

With a trivial chew and crunch from semolina, and the flexibility to be whatever style of crust you like, this recipe is a great favorite in our test kitchen. Whether you shape information technology thin or thick, and make it today or tomorrow, this dough bakes up crisp on the bottom and low-cal and airy inside.

Yield

two 9" to 12" pizzas

Now or Later Pizza Crust

Instructions

  1. For the dough: Weigh your flour; or mensurate it by gently spooning it into a cup, then sweeping off any excess. Shell the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft. You lot can also make the dough in a breadstuff auto set on the dough cycle. If kneading by hand, mix the ingredients, and so let the dough remainder, covered, for about xxx minutes; this will give the flour a run a risk to absorb the water, which volition make kneading easier.

  2. Permit the dough to rise, covered, for 45 minutes; then refrigerate it for iv hours (or upwards to 36 hours); this step volition develop the crust's season. It'll continue to rise in the fridge, and then make sure it's in a large enough bowl.

  3. Split the dough in one-half. Annotation: for thick, Sicilian-style pizza, get out the dough in one piece, and press information technology into a rimmed half-sheet pan (eighteen" 10 thirteen").

  4. Working with one slice of dough at a time, pick it up and let gravity gently stretch information technology into an oval. For a more round shape, move your hands around the perimeter of the dough as it stretches. Once you've gotten the dough into its general shape, place information technology onto a slice of parchment to finish shaping. For thin-crust pizza, brand a 12" round or oval. For thick-chaff, make a 9" round.

  5. Cover the dough, and let it residue while y'all heat your oven to 450°F. For thickest crust, allow your pizza rest/rise for threescore minutes before baking.

  6. To bake: Later on about 30 minutes, use a behemothic spatula or pizza pare to transfer the pizzas and parchment to your hot oven rock; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.

  7. Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker chaff. Remove from the oven.

  8. To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the rock), and broil for an additional eight minutes, or until the crust is golden brownish and the filling bubbly.

  9. To serve pizzas some other time, remove the parchment, cool the united nations-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or three days. Air-condition for upwards to 5 days; or freeze for up to 4 weeks.

  10. When y'all're ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, simply leave the pocketbook open as they thaw. Top crusts with your favorite toppings and identify them on a parchment-lined or greased baking sheet, and then on an upper rack of the oven. Broil the pizzas for viii to 10 minutes, or until the crust is golden dark-brown and the filling bubbly.

Tips from our Bakers

  • Hither are some of our favorite toppings:
    *Thinly sliced love apple, fresh mozzarella, and basil;
    *Garlic oil, sautéed wild mushrooms, goat cheese, and Parmesan cheese;
    *Chopped onions, mushrooms, pepperoni, cheddar, and marinara;
    *Garlic oil, shaved Brussels sprouts, pancetta, shallots, and Parmesan cheese;
    *Pesto, cherry onion, roasted red peppers, sugariness Italian sausage, and mozzarella cheese;
    *Garlic oil, ricotta cheese, feta cheese, spinach, and Kalamata olives.

  • Some other fashion to bake: Instead of par-blistering the crust, consider leaving off the cheese for the first two-thirds of the bake fourth dimension. This allows liquid from the sauce and toppings to evaporate, concentrating their season. Melted cheese can human action like a lid, trapping moisture and making dough soggy instead of crisp. Afterwards the edges of the pizza begin to dark-brown, remove from the oven, add cheese, and return to the oven to finish baking.

  • If you use all-purpose flour in identify of the semolina, reduce the water in the recipe to vii/8 to ane cup.

Now or Later Pizza Crust