Ok so my mom has been badgering me *snicker* for Skot’s pizza crust recipe for months. I’m a horrible child and kept forgetting… So here it is!! Mind you, Skot hardly ever measures anything, so this is the base recipe, but you might have to adjust a bit!
1 Cup warm water
1 (1/4 oz) envelope quick rise yeast
1 teaspoon sugar
3 Cups all-purpose flour
1 Tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon garlic (or more to taste)
1. In the bowl of your heavy-duty mixer, stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 min.
2. Add 1 1/2 cups of the flour, the oil, garlic and the salt into the yeast mixture and, using the paddle attachment, combine until mixture is smooth.
3. Switch to the dough hook.
4. With the machine running at low, add remaing flour, a little at a time; make sure each addition of flour is incorporated before adding the next.
5. Once all the flour has been added, turn up the speed and let the machine knead the dough for about 2-3 minutes; it should be very smooth and a bit tacky.
6. Remove the dough from the mixing bowl; lightly oil the bowl, and then ball the dough up and place back into the oiled bowl, turning the dough over to make sure all sides are oiled.
7. Cover bowl with a damp towl and place in a warm area to rise; the dough should nearly double in size. It will take 45-90 minutes depending on where you live.
8. Go have a glass of wine.
9. When the dough is ready, lightly punch it down and knead it a bit, still in the bowl.
10. Lightly flour your work surface; place the dough on it and let it rest 10 minutes.
11. Form the dough into the crust. Skot uses a combination of a rolling pin and his hands to get it at the thickness we prefer.
12. If you’re feeling adventurous, toss it in the air while you’re having more wine!
13. Once you have formed the dough, place it on your baking surface. We found this crust bakes best on a lightly oiled baking stone. Lightly brush the edge of the crust with olive oil and add your toppings!
14. Bake your pizza 10-12 minutes at 475F, keeping an eye on the crust to make sure it doesn’t burn!
Voila! Home cooked pizza!
Some of our favorite toppings are pesto for the sauce instead of tomato, mozzerella, tomatos, zuchini, black olives and chicken, but your pizza is only limited to your imagination and what is in the fridge!
Let me know what toppings you try, I’d love to see how they work out!