C – Proper tools and a good crust are key to making great pizza.
You can’t just bake pizza in an oven. A pizza stone is key to a successful pizza. We have one! I am so surprised that a pizza stone could cost so little. Why haven’t I bought one before? I could have had good pizza for years. Now, it’s only been a week.
With a pizza stone bought in hand, I am on a quest for the perfect pizza crust. The crust is the most important part of a pizza. That is also why a pizza stone is important. I am picky about my pizza. Pizza crust needs to be light and crispy. It doesn’t always have to be super thin crust but it needs to be light and crispy. The pizza crust dough recipe I found takes overnight to make before I can bake it. It is so worth the wait.
One day we went to our favorite pizza restaurant, only to return disappointed and unsatisfied with the pizza. The pizza dough wasn’t like I remembered it. I was really on a mission for good pizza. I searched and found an America’s Test Kitchen recipe that I had to try.
Light and crispy crust with a lot of flavor. It sounded like the perfect pizza for me to try first. I was glad I did. It was good. Just a few adjustments on the sauce and some added ingredients to the topping. It was a great pizza. The pizza crust isn’t a thin crust pizza and not super thick either. It was just right.
| The Best Pizza Crust You’ll Ever Make |
- 3 cups (16½ ounces) bread flour, plus more for the work surface
- 2 tsp sugar
- ½ tsp instant or rapid-rise yeast
- 1⅓ cups ice water (about 10½ ounces)
- 1 Tbsp vegetable oil, plus more for the work surface
- 1½ tsp table salt
- In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
- With machine running, slowly add water through feed tube. Process until dough is just combined and no dry flour remains, about 10 seconds.
- Let dough stand 10 minutes.
- Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl. About 30 to 60 seconds.
- Remove dough from bowl and knead briefly on lightly oiled counter top until smooth, about 1 minute.
- Shape dough into tight ball and place in large, lightly oiled bowl.
- Cover tightly with plastic wrap. Refrigerate for at least 24 hours and up to 3 days.
Jim and I were both impressed with the outcome. I really liked that it was flavorful and it didn’t have a dense feel to the pizza.
This pizza is so enjoyable. I think it’s worth the wait. Forget those 10 minute pizza dough recipes out there. You have to try this one first.
Adapted from: http://www.americastestkitchen.com/recipes/detail.php?docid=26804
I think you read my mind, I am looking for a good pizza crust recipe, LOOK on my facebook account, papa john’s etc. is busted as well as ++ really surprised me, ,just tonight I read the new’s, so, I am so delighted you posted, will post if I think what you have posted is good, a lot of pple do watch for my reviews, thank you for the recpie
As I write the dough is rising. I added a pinch more yeast than recommended, and I’m not refrigerating it—though it is winter and quile cool in here. It will have about 8 hours to rise. It was the technique that intrigued me (resting before adding salt and oil). Several other articles suggested this as a strategy. I’ll let ya know what happens with the shortened rise time and regardless, I’ll try it again and do it right.
I was a bit dubious when I saw the dough after 24 hours, I really didn’t think it was going to make a good pizza. However, I cooked it naked on my pizza stone on the grill, flipped it once, and when it was cooked enough spread garlic, parsley, and coriander butter on it and it was absolutely delicious. My guests were so impressed everyone kept asking me where I gotten the bread from. Needless to say I’ve added this to my recipe list to go again.
Yeah, it’s crazy how much the dough grows overnight. I hate the wait and love the reward. Thanks for sharing your recipe. Sounds delicious.