Ingredients for Classic Pizza Crust
- Active Dry Yeast
- 3 1/2 - 4 cups (420-480g) all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 cup (175ml) warm water (105-115°F)
- Cooking Oil
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How to Make Classic Pizza Crust
- In a large mixing bowl, combine 2 1/4 teaspoons active dry yeast, 1 cup (120g) all-purpose flour, and 1 1/2 teaspoons salt.
- Mix until the yeast, flour and salt are evenly combined.
- Add 3/4 cup (175ml) warm water (105-115°F) and 2 tablespoons olive oil.
- Beat with a mixer on low speed for 30 seconds.
- Scrape the sides of the bowl and continue beating on high speed for 3 minutes.
- Gradually add 2 1/2 to 3 cups (300-360g) all-purpose flour, one cup at a time, mixing until a stiff dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a large, well-greased bowl, turning to coat.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours, or until doubled in size.
- Gently punch down the dough and refrigerate for at least 2 hours, or up to overnight.
- Divide the dough in half.
- On a lightly floured surface, roll each half into a 12-inch circle, about 1/8-inch thick.
- Brush the dough with olive oil and add your favorite pizza toppings.
- Bake on a pizza stone or baking sheet at 425°F (220°C) for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
1g
Fat
5g
Carbs
40g
