Pizza Crust Recipe...

the_alchemist83

So several of you saw my pizza thread last night:http://eggheadforum.com/discussion/1142883/pizza-success-3rd-time-is-a-charm#latest

and wanted the crust recipe.  So, I got the okay from my friend and here it is.  Also pictures from my results last night.  Feel free to use & enjoy!

Ingredients

Antimo Caputo Tipo "00" Flour (the real difference maker for this recipe)

Yeast (I've been using King Arthur Bread Company Yeast)

Italian Sea Salt (I use Ittica d'OR)

Sugar

Extra Virgin Olive Oil

Water

Directions:

In a mixing bowl (We have a kitchen aid) add in 2 1/2 cups of flour, 2-3 teaspoons of sugar & 2 teaspoons of salt.  Mix them (I just used a whisk)

Next add in 2 1/4 teaspoons yeast, 3 tablespoons of oil & add in 1 cup of Water (it's important that the water be around 120 F to activate the yeast).  Knead in the automatic mixer for 15 minutes.  Over the course of the 15 minutes add in an additional 1/2 cup of Tipo "00" flour.  After 15 minutes, remove the dough from the bowl, coat the bowl in olive oil (& dough) and allow to rise for at least 1 hour at room temp covered with saran wrap.

After 1 hour, remove dough, cut in 1/2 and knead on a tipi "00" flour covered surface and place the other have in the bowl.  You should be able to get two 12-13" pizza crusts out of your whole dough ball.  So one crust per half.  I was running my egg right around 600 F for my first pizza, took about 6 minutes on the stone.  PS was legs up, with grate on top & then stone on the grate.  My wifes took longer since my lump was running out (started it too early) but still had great results.  Cripsy on the bottom, chewy everywhere else.  Enjoy!

bigphil

Thanks for sharing and thank your friend as well 

Duganboy

So, thank you

Skiddymarker

Thanks for sharing another crust method, can never have too many.

I have had great success with this one which is very similar to your friend's:

http://low-cholesterol.food.com/recipe/emeril-lagasses-perfect-pizza-dough-84545

Last week, after the first rise and punching it down, I had to wrap in plastic and put it in the fridge as I had to leave. It did start a slight second rise in the fridge. Divided as it makes 2X13", punched again and then froze them. 

Took out of the freezer, thawed in the fridge for 24 hrs, then to room temp on the counter for a couple of hours. Easy to work with, no elasticity at all. Made a great crust.