Basic Pizza Crust
1 tsp dry active yeast
1 tsp sugar
1¼ cup warm water (110℉)
3½ cups flour
1½ tsp salt
2 tbsp olive oil
Dissolve sugar and yeast in warm water. Set aside for 7 minutes until yeast blooms.
Put flour and salt in a bowl of stand mixer with dough hook attached*. Add bloomed yeast and mix on low until mixture turns into a smooth, soft dough (about 5 minutes). Don’t over knead.
Cover loosely and let the dough rise for 45 minutes. Place in the refrigerator for a minimum of 4 hours or up to 36 hours. The dough will more than double in this time so make sure your bowl is big enough!
Grease 15”x10” baking sheet and press dough into bottom of pan. Alternately, you can use one large or several smaller round pizza pans. It can also be adjusted according to how thick or thin you prefer your pizza.
Cover the dough and let it rest for 30 minutes while you preheat the oven to 500℉.
Bake the crust for 5 minutes and remove from the oven.
Top with desired toppings and bake for an additional 8 minutes or until the crust is golden brown and the toppings are bubbly.
*You can do this step by hand, it will just take a little longer.
8 servings, 220 calories per serving (crust only)
Hack: Pizza crust can be stored for later use after the initial 4 minute bake. Wrap well in plastic wrap or tightly sealed freezer container. Refrigerate for up to 5 days or freeze for up to 4 weeks.
Hack: Pizza cooked with toppings can be stored as described for pizza crust above.