Pizza Crust

1/3 cup warm water, plus 1 tablespoon
3/4 teaspoon yeast
1 teaspoon sugar 
1 cup bread flour
1/2 teaspoon salt
1/2 tablespoon olive oil
Dissolve yeast and sugar in warm water in a small bowl.  Let sit for 5 minutes until the surface of the mixture turns foamy.  (If it doesn’t, your yeast was bad or the water too hot, try again…)
Sift together the flour and salt in medium bowl.  Make a depression in the flour and pour in the olive oil and yeast mixture.  Use a fork to stir the liquid gradually drawing in more flour as your stir, until all the ingredients are combined.  When you can no longer stir with a fork, use your hands to form the dough into a ball.  
Knead on a lightly floured surface for 10 minutes, or until smooth.  Form the dough into a ball, place in oiled bowl, turning to coat the dough.  Cover with oil-sprayed plastic wrap, let rise in warm place for 2 hours to allow dough to double in size.  Punch down the dough and put it back into the bowl, cover and refrigerate overnight.  Take dough out 2 hours before you plan to make your pizza to let it warm up to room temperature.
Roll out dough on floured surface until very thin and 10 inches in diameter.  Put your pizza crust on a baking sheet or pizza pan.  Spread with sauce, add toppings and cheese.

Bake 10-12 minutes or until crust is light brown in very hot oven (450º-500º).

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