A simple pizza crust that's chewy with a crispy crunch! This recipe is also perfect for making breadsticks, cheesy breadsticks, & garlic breadsticks.
Prep Time: 1.5 hours
Cook Time: 20 Mins
1T active dry yeast
2T White sugar
1 1/2 cup hot water, must be 110F for yeast to proof
1t sea salt
2T Olive oil
3 1/2 AP flour
1/4 cup yellow corn meal (optional)
In large measuring cup (4 cup glass), dissolve yeast, sugar, and hot water (110F) and let rest for 10 minutes for yeast to activate. Do not use instant or bread yeast, use only dry active. Mixture will be nice and foamy if properly proofed.
Mix Flour and salt in large bowl, set aside and wait for yeast to proof.
Dump the wet yeast mixture into the dry flour mix, add oil, mix by hand (fork or spatula is nice) until you have a wet dough, add more flour if needed until dough is no longer sticky. Place the dough into a well oiled bowl, cover with cling wrap to prevent top drying, and let rise for no less than one hour. Punch dough to deflate, roll into a ball, and transfer to a counter dusted with flour or corn meal. Roll or turn to the desired size of your pizza.
Dust your favorite baking pan, pizza pan, pizza stone, or large cast iron pan with flour or corn meal to keep the dough from sticking. Transfer the dough to your pan and let it rise again for no less than 20-30 minutes.
Top with your pizza ingredients and bake in a preheated oven at 425F degrees, about 15-25 minutes.
-It's best to rise your dough at 80F degrees, both times, a cold area will hinder the rising process.
-Corn meal adds an extra crunch and flavor to a pizza although you can stick with flour if desired. Just remember that corn meal is only for the dusting of the bottom to prevent sticking, not for the whole recipe!