To Make:

Using a 2 cup glass measuring cup, measure the 2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit. Add 2 ¼ tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes. If it doesn’t foam, dump it out and try again.

Its all about the ingredients and the timing. I tried a few different flours before selecting a Tipo “00” flour from Italy.  This Caputo Chef’s flour is amazing and leaves the dough chewy on the inside and crispy on the outside. You can get it from Amazon (naturally). It really does make a big difference in the texture and taste of the dough.

Once your yeast has proofed, pour the mixture in your mixing bowl and add 2 Tbs melted butter, 1 tsp kosher salt, 1/2 tsp baking soda, 1/2 tsp baking powder and 4 1/2 cups of the flour. Mix with the dough hook on low speed (or by hand) for 1 minute.

Slowly add the rest of the flour and knead for 7 minutes with your dough hook or by hand on low-medium speed (2-3). If it is still wet add more flour, up to 1/4 cup until smooth and when you poke the dough, it bounces back. The dough should be smooth and elastic – if it isn’t, keep kneading.

This takes all of 15-10 minutes to make the dough, then you can let it rise.

To Rise:

Make the dough into a ball and place it into a oiled glass bowl and coat the dough with oil. I use Pam that is flavored with olive oil to keep it light. Cover the bowl with saran wrap to prepare for the dough to rise.

You have a few different options for getting your dough to double in size. It should take 1  1/2 – 2 hours. Here are a few suggestions:

• Heat your oven on warm for 30 minutes and turn it off. After it is off, put your dough in the oven and leave it open 6 inches for a half hour, then close for the remainder of the time.
• Put your dough in your oven and turn on your oven light only. The heat from your oven light is enough to get the dough to rise.
• Heat your oven to 350 and put your dough on top of your stove and cover with a dish cloth. The heat below it will help the dough to rise.

Once your dough has doubled in size, punch it down to release the air. Divide the dough into two balls and place back into the glass bowl to let them sit for 15 minutes.

Key step:

Let The Dough Rest Overnight – It Needs Its Beauty Sleep!

Your dough will taste better after 24 hours. I like to spray two zip lock bags, put one ball of dough then in the freezer for later, one in the refrigerator for the next day, or just do one big pizza and spray one large bag.

Baking Your Pizza:

Preheat your oven to 425F degrees and let it heat for 30 minutes prior to baking. Grease your pan (I spray mine with Pam) and sprinkle cornmeal to give it added texture and flavor. Don’t overdo it like my picture – I got a little carried away.

Prepare your toppings and sauce. I like to make my own simple sauce to go with the pizza.

Sauce: In a mixer, chop up 2 small tomatoes, add 2 tsp of Sicilian Spices 1 tsp of garlic, and a pinch of chili pepper paste and blend. It gives a nice simple flavor to the pizza.

Slice up fine fresh mozzarella – it is so much better than pre-packaged – trust me.

Flatten your ball of dough on the pan on top of the cornmeal, and using your fingertips only, push the dough into a circle shape in the pan. Try not to touch the edges of the pizza, the less handled, the better the dough.

Poke the dough lightly with a fork, brush with olive oil lightly. Add sauce and toppings – except cheese.

Cover with aluminum foil and bake for 15 minutes. Check to see that the crust is browning lightly on the edges and can slide up off the pan.  Add the cheese and bake uncovered for another 7-10 minutes until the cheese is bubbling and let it sit 5 minutes on the counter prior to slicing. Enjoy.

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The Best Pizza Crust Approved by a Chicago Girl

by: Jennifer Palmer Farrington

5.0 rating based on 1 rating

I've searched the New York area since moving to Connecticut for a perfect pizza.

• Difficulty:Intermediate
• Prep Time:15 mins
• Cook Time:12 mins
• Serves:2
• Freezable:Yes

Nutrition per portion

Ingredients

• 2 1/4 tsp Fleischmann's Active Dry Yeast
• 2 cups warm water (105 - 115 F degrees)
• 1 Tbs sugar
• 4 1/2 cups Tipo "00" flour Caputo Il Mulano do Napdi
• 2 Tbs butter melted
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp Kosher salt
• cornmeal for dusting the pan

Method

1. Using a 2 cup glass measuring cup, measure the 2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit.
2. Add 2 ¼ tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes.
3. Pour your yeast mixture in your mixing bowl and add 2 Tbs butter, 1 tsp kosher salt, 1/2 tsp baking soda, 1/2 tsp baking powder and 4 1/2 cups of the flour. Mix with the dough hook on low speed (or by hand) for 1 minute.
4. Slowly add the rest of the flour and knead for 7 minutes with your dough hook or by hand on low-medium speed (2-3). If it is still wet add more flour, up to 1/4 cup until smooth and when you poke the dough, it bounces back. The dough should be smooth and elastic - if it isn't, keep kneading.
5. Make the dough into a ball and place it into a oiled glass bowl and coat the dough with oil. Cover the bowl with saran wrap to prepare for the dough to rise. It should take 1  1/2 - 2 hours to double in size.
6. Once your dough has doubled in size, punch it down to release the air. Divide the dough into two balls and place back into the glass bowl to let them sit for 15 minutes.
7. Let The Dough Rest Overnight - It Needs Its Beauty Sleep! Place your dough in two greased zip lock bags, put one ball of dough then in the freezer for later, one in the refrigerator for the next day.
8. Bring your dough to room tempeture.
9. Preheat your oven to 425F degrees and let it heat for 30 minutes prior to baking.
10. Grease your pan and sprinkle cornmeal to give it added texture and flavor.
11. Prepare your toppings and sauce. I like to make my own simple sauce to go with the pizza.
12. Sauce: In a mixer, chop up 2 small tomatoes, add 2 tsp of Sicilian Spices 1 tsp of garlic, and a pinch of chili pepper paste and blend. It gives a nice simple flavor to the pizza.
13. Flatten your ball of dough on the pan on top of the cornmeal, and using your fingertips only, push the dough into a circle shape in the pan. Try not to touch the edges of the pizza, the less handled, the better the dough.
14. Poke the dough lightly with a fork, brush with olive oil lightly. Add sauce and toppings.
15. Cover with aluminum foil and bake for 15 minutes. Check to see that the crust is browning lightly on the edges and can slide up off the pan.
16. Add the cheese and bake uncovered for another 7-10 minutes until the cheese is bubbling and let it sit 5 minutes on the counter prior to slicing. Enjoy.