Pizza Crust

The BEST Pizza Crust

2 tsp instant yeast

1 1/2 cups warm water (100°F to 115°F)

2 Tbsp  agave

3 1/2 to 3 3/4 cups white flour

1 Tbsp vital wheat gluten

1 tsp salt

2 Tbsp (25g) extra-virgin olive oil

Stir together the yeast, water, agave, and 1 cup of the flour in a large mixing bowl, in the bowl of a stand mixer, or in the bucket of a bread machine. Cover the mixture and let it stand for up to 30 minutes; it'll be very soupy.

Add 2 and 1/2 cups of the remaining flour, the vital wheat gluten, salt, and olive oil to the yeast mixture. Mix and knead the dough — by hand, mixer, or bread machine — for up to 5 minutes, adding more flour as necessary to make a smooth elastic dough.

Place the dough in a lightly greased bowl, cover the bowl tightly with plastic wrap, and allow it to rise until it's puffy in size. Alternatively it can be wrapped in plastic and kept in the fridge for a day before use.

Preheat the oven to 425°F (If you're using a baking stone, preheat the oven to 450°F).

To assemble the pizza: Divide the dough in half, roll/slap/toss each piece on a floured surface into a 13" to 15" round (depending on the size of your pizza pans), and place the rounds on lightly oiled pans. (A 13" diameter yields a thin crust; a 15" diameter yields a thin crust.)

Turn in the overhanging edge to form a rim. If you plan to use a baking stone to bake the pizza, place the dough on two baker's peels, dusted with cornmeal or surfaced with parchment.

Top pizza crust as you desire. Once topped, bake the pizzas in the pans for 18 - 20 minutes, or until the top and bottom crusts are nicely browned. If you're using baking stones, bake for 15 to 25 minutes (leaving the pizza on the parchment), or until the crust is nicely browned on the bottom.

Cut into wedges and serve immediately, garnished with additional fresh basil or arugula if desired. Leftover pizza can be stored in the refrigerator for 3 days.

Mom's Pizza Crust:

1 Tablespoon dry active yeast
1 cup warm water
2 Tablespoons vegetable oil
1 Tablespoon agave necter
2 1/2 cups flour (half white, half wheat)

Mix yeast in water in a mixing bowl until it dissolves. Add remaining ingredients and knead into a ball. Let sit in bowl 5-10 minutes, covered by plastic wrap or a towel. Flatten on a greased pan. Add sauce and toppings of your choice, I prefer olives, mushrooms, and artichoke hearts. Bake at 450 degrees F for about 12 - 20 minutes (depends on how thick the crust is, check the bottom, it should be a golden brown when done). Makes 2 regular pizzas, or one deep dish.


Alternative Recipe to mom's:

3 cups bread flour
1 teaspoon sugar
2 teaspoons kosher salt
2 teaspoons instant yeast
2 tablespoons olive oil, plus more to taste
1 cup warm water

Mix all dry ingredients in an electric mixing bowl with a hook attachment, including yeast. Combine then slowly pour in oil and water to form a soft ball.  Let rise for 1/2 hour then form into pizza crust as desired. Makes 2 12"-inch pizza pan rounds, or more with a thinner crust, less for a deep dish.  Bake 425 for 15-20 minutes once desired toppings added.