If you like a thick crust, I use a modification of my basic bread recipe. I don't generally measure, but here goes:
2 TBSP olive oil
2 tsp salt
1 cup warm water
2 1/2 tsp dry yeast
2 1/2 to 3 cups flour
I don't even knead this dough, it makes a kind of rustic pizza crust. Just mix it up well, let raise for an hour or so. The dough should be sticky, not smooth like a well kneaded dough. Lightly flour the dough and stretch onto an oiled pizza pan [with a little more flour and some light kneading you can use it with a paddle and stone]. Let it rest a few minutes and keep stretching till it is the diameter and thickness you want. Top it and bake at 375-400 for about 20 minutes.
You can vary the texture and flavor by combining different flours including but not limited to whole wheat, semolina, bread flour, AP, etc. You can use flavored oils or adding herbs or parmesean to the dough.
And yes, you could leave the oil out, but I like a more bread like texture.
I say, play with a recipe until you have developed a crust that you like.
[ May 22, 2001: Message edited by: nancya ]  |