Perfect Pizza Crust
Pizza crust is such a personal thing and at times, a controversial topic. At our house, we like Chicago-style, thick crust pizza. And until this recipe, we usually ordered pizza out. Although it isn't a thick crust, it seems to come in somewhere in the middle. It's soft and chewy and withstands the absurd number of toppings we seem to pile on top of it.
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- 2.25 teaspoons active dry yeast (one envelope)
- 1 teaspoon white sugar
- 1 cup warm water
- 2.5 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- Preheat oven to 450 degrees.
- In a medium bowl, dissolve yeast and sugar in water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Let rest for 5 minutes. Lightly oil pizza pan to avoid sticking.
- Using oiled hands, press dough onto pizza pan and top with favorite toppings.
- spread with desired toppings and bake for 20 minutes or until golden brown.
- If you do a fair amount of baking with yeast, I highly recommend buying it in bulk as it's much cheaper than buying it by the package or even in the glass jars. I purchase it in the two pound bulk size from either Amazon or Costco and then keep it in my freezer and simply refill the glass jar in the fridge when needed.