I should issue a word of caution to those who love deep dish, thick crust, manly man pizza - this recipe is not for you. This pizza is for all the
real pizza lovers, those who prefer Italian style thin crust with fresh toppings. If that sounds like your kind of pizza you are in luck, this recipe is pizza perfection {in my clearly not so humble opinion}. It's taken me a long time to perfect the crust and I finally feel confident that this is the crust. A crust I am willing to share and hope you enjoy.
But we all know that the crust is only half of the symphony that is a slice of pizza. The toppings are also crucial - now I won't pretend to know what you like, but I will give you a few suggestions for great pizza combos. Hopefully you will create your own perfect pizza. And when you do, please share it. I'd love to hear what you come up with. Now on with the food!
The Pizza Crust Deets
1 1/2 Cup All-purpose Flour
1 1/2 Whole Wheat Flour
1 tsp Salt
1 tsp Sugar
1 packet Yeast
1 Cup Warm Water
1 1/2 TBS Olive Oil
Corn Meal for bottom of Crust
*For a twist you can add 1 tsp Rosemary and 1 tsp Crushed Basil
The Pizza Crust How To
You can Mix by Hand or in a Mixer with a Dough Hook - I use the mixer.
Add 1/2 of the Flour to mixing bowl (I like to mix my flour and add 1/2 of the mixture to start)
Add Salt, Sugar and Yeast
Mix Dry Ingredients
Add Warm Water and Olive Oil
Mix on low until dough is "wet"
Mix on medium for 1-2 minutes
Add remaining Flour
Mix until Dough until it holds together
Knead Dough on floured surface until elastic and smooth (Dough will feel smooth and the consistency will be medium-firm - don't kneed until hard or your crust will be tough. Kneading takes about 2-3 minutes.
Knead Dough into a ball and place in a greased bowl and cover with plastic wrap.
Let rest for 20-30 minutes while dough rises - it should double in size.
Once Dough has risen, divide in two.
Pull Dough into Flat disk.
Sprinkle Corn Meal on Counter and Rollout the Dough nice and thin (about 1/4 inch thick or less if you like super crisp crust)
Place Crust on greased baking sheet, brush with olive oil
Bake @ 425 for 7-10 minutes depending on your oven
Take crust out of oven and add toppings
Return to Oven and Bake another 7-10 minutes until done.
Topping Suggestions
Classic Margarita
Brush Crust with Olive Oil and add the following:
5-6 Slices of Fresh Mozzarella
1 Tomato thinly sliced (I prefer Roma Tomatoes)
1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)
Bake @425 for 7-10 minutes on 1/2 baked crust
Prosciutto Fig
Brush Crust with Olive Oil and add the following:
4-5 Slices of Fresh Mozzarella
4-5 Dried Figs thinly sliced
Bake @425 for 7-10 minutes on 1/2 baked crust
Add 6-8 slices of Prosciutto
Add a handful of Arugula
Artichoke Parmesan
Brush Crust with Artichoke Paste
8-10 Artichoke Hearts (I buy the quartered hearts and cut them in 1/2)
1 Roma Tomato thinly sliced
1/2 Cup Shredded Mozzarella
1/2 Cup Grated Parmesan
Bake @425 for 7-10 minutes on 1/2 baked crust
Classic Prosciutto
Brush Crust with Olive Oil and add the following:
5-6 Slices of Fresh Mozzarella
1 Tomato thinly sliced (I prefer Roma Tomatoes)
1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)
Bake @425 for 7-10 minutes on 1/2 baked crust
Add 6-8 slices of Prosciutto
I have a lot more topping ideas, but I think 4 is plenty to get you started!
Plate, Pray & Enjoy!
