Perfect pizza crust

Admit it, you’re an adult, but your most favorite thing in the world is still pizza. I do.

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Pizza is art. Really. It’s easy to put some ham and cheese on ready-made crust, but it takes a real cook to make soft, but crunchy homemade pizza crust.

Mistery behind this is:

  1. Bake it on a very high temperature to cook the dough.
  2. Bake it for a short amount of time to avoid over-cooking already processed foods (such as ham or cheese).

I made this recipe probably a few hundred times by now. What can I say, a girl loves her pizza.

Ingredients for this yummy crust are:

  • 320 g (1 and 1/3 cup) white flour (type 550)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar*
  • 1 teaspoon dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 200-300 ml (about 1 cup) lukewarm water

*You can use any kind of vinegar if you don’t have balsamic vinegar.

  1. Yeast proofing

Mix dry yeast, sugar and few tablespoons of lukewarm water in a bowl and leave to proof for few minutes. Make sure you leave it somewhere warm. Best option – Tahiti baby. When you can see the bubbles, it’s ready.

  1. Preparing the dough

You can start by sifting your flour, or you can be lazy like me. Add salt, olive oil, balsamic vinegar and proofed yeast to the flour. Gradually, add the water. When you get nice, soft dough that won’t stick to your fingers – you’re good to go.

Buy your dough a ticket to Tahiti and leave it there for 30-ish minutes. It needs to be a warm place for your dough to rise. After 30 minutes, it should double its size and you can roll it.

If you like thin crust, roll your dough very thinly (about 1 cm). Have in mind it contains yeast, so it will rise again during the baking in the oven.

Add the toppings, and we can continue to baking this lady.

  1. Baking

Preheat your oven to 250-300° C (480-500° F). After you’re 100% sure it’s heated, bake your pizza for 12-14 minutes.

  1. Tips and tricks
  • Add a coat of oil or water to the edges to achieve that golden color and crunchiness.
  • Use parchment paper to avoid cheese sticking to the bottom of the pan (save yourself few centuries in the kitchen).
  • Grate or thinly chop cheese, ham or mushrooms to get even fluffier dough.
  • Hide one pizza just for yourself. You’ll thank me later. 😉

With love and full stomach,

Jelena

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