This Just In

Do you love pizza like I do? As in you-absolutely-have-to-have-it-in-your-life kind of love? If so, then you’re in luck.

I’ve been making this pizza crust for over 20 years.? The original recipe came from my ex-mother in law, who in turn got it from a friend.? I have modified it over the years to get what I make today, and I have to say I haven’t found a better recipe than my own, ever, for the type of crust it is. Found one restaurant in the wilds of the Michigan U.P. that came close, but that’s about it.? This is a hand tossed style pizza crust.? Not too thick, not too thin.

It’s not just about the recipe, but what you do to the crust before and after.? The combined effect is irresistable.? At the request of my dear?old friend Angie, I am sharing this recipe with you. And trust me, you’ll be glad?Angie asked.

This one is a 16″ pepperoni and ham with extra cheese.?

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Top Secret Tip: spray your pizza pan with nonstick spray, or brush it lightly with oil.? Sprinkle lightly?with cornmeal for a crispy crust bottom that shatters.

Top Secret Tip #2: Brush the crust with butter the minute you pull it from the oven.? Dear Lord, please help me not to eat the whole thing.

Remember the sky’s the limit for toppings.? I like meat on mine.? Little Man is a “just cheese” kind of kid.

Best Ever Home Made Pizza Crust

Ingredients:

6 C. bread flour (you can also use all purpose, but I like the higher protein content in bread flour for the extra chewiness.)

2 Tbsp. instant yeast

1/2 Tbsp. salt

1 tsp. sugar

2 tsp. baking powder

1/4 C. olive oil (vegetable oil can be used)

2 1/4 C.? very hot tap water

(See Stacey’s notes at the end for other things you can add)

Directions:

In a stand mixer with a dough hook attachment, combine all dry?ingredients. Stir to distribute leaveners throughout the flour.? Add olive oil. Add hot water.? Turn stand mixer on to the low setting and run until a soft dough ball forms.? It should be moist, but not sticky in any way, and there shouldn’t be any large amounts of dough stuck to the side of the bowl.? If you don’t have a stand mixer, that’s okay.? Combine all the dry ingredients in a large mixing bowl and stir with a wooden spoon, adding the water until a soft dough forms.? Knead with greased hands until the dough ball comes together.

Remove dough ball from mixing bowl and place in a large mixing bowl that’s been lightly greased or sprayed with nonstick spray.? Cover and let rise for two hours.? Divide dough into thirds, rolling it out onto lightly greased, cornmeal sprinkled 16″ pizza pans.? Top with sauce, cheese and other toppings of choice.?

?Bake for 25-30 minutes at 425? on the lowest rack of your oven.? Oven temperatures vary, so check your pizza for doneness at the 20 minute mark, and go from there.?

?Slather a good amount of butter on the crust right after you pull it from the oven.? I use a stick of cold butter with the wrapper peeled back, like a glue stick all the way around the edge of the pizza.? It’s really easy to do this way.

Stacey’s Notes: There are a lot of interesting ways to vary this recipe.? Substitute beer for the water.? Add half a cup of grated parmesan cheese.? Add 1 tsp. pizza or Italian seasoning.? I have done all of these at some point and they are all absolutely delicious.

Be sure NOT to deviate with the cornmeal and butter.? You will not get the same flavor or texture.? I can’t stress that enough.? You can also cut this recipe in half, and you’ll get enough dough for two 12″ pizzas, or two really, really thin 16″ pizzas.?

I hope you’ll enjoy this friends and family favorite, it’s one of my favorite things to make.

S.

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