Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle ShellsI have to make a lot of my food from scratch now, because my nephrologist has put me on a low sodium diet. I do love pizza though, so I have been refining my pizza crust recipe over the last few months and am very happy with the results of this recipe. I used to work at a pizza place so tried using some of the techniques I learned there, hence the name of my recipe. It is a great, family friendly pizza crust recipe, especially if you pair it with a mild sauce. It produces a medium thickness crust, what some restaurants call “hand tossed” style crust.

Ingredients:

  • 4 Cups Bread Flour
  • 1 1/2 Cups Warm Water (not hot!)
  • 4 1/2 Teaspoons Yeast (2 Packages)
  • 1 Tablespoon Sugar
  • 2 Tablespoons Olive Oil
  • Non-stick cooking spray
  • Cornmeal

Directions:

  • Add sugar to warm (not hot!) water and stir.
  • Add yeast to warm water mixture, stir until all the yeast is wet. Allow the mixture to sit, undisturbed, for five minutes. The yeast should be nice and bubbly now. If it is not bubbly, your yeast may be dead.

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells
Add flour, oil, and yeast mixture to a large mixing bowl.

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells

  • Beat until the dough forms a ball.
  • Using the dough hook on your mixer, or your hands and a lightly floured surface, kneed the dough until it is smooth and elastic. (About 5 minutes)

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells

  • In an oiled bowl, let the dough rise, covered, for one hour.
  • Preheat your oven to 400.

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells
Spray your pizza pans or stones with non-stick cooking spray and then cover the pans or stones with a sprinkling of cornmeal.

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells

  • Punch down the dough and divide it into 2 or 3 pieces (2 pieces will produce thicker crusts).
  • Shape the pieces of dough into flat-ish circles (don’t pull or tug on the dough much, as it will rip at this point). Let them sit on your pizza pans or stones for 15 minutes.

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells
Using your hands or a rolling pin, spread the dough to fill the pizza pan or stone.

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells
Top with sauce, then toppings, and finally cheese

Pizzeria Style Pizza Crust Recipe | from Blue Bells and Cockle Shells
Bake at 400 degrees for 13-15 minutes.

Turning Things Over to You

Do you make pizza at your house? Do your kids help? Sola used to like to help, but now she usually has other things she’d rather be doing, like playing outside. Even if your kids don’t like to help, it does feel good to know you are serving a healthier version of a yummy treat. So why not have a family night tonight and treat yourself to some tasty pizza?

Yields 2 -3 12" pizzas

Pizza Crust Recipe

1 hr, 15 Prep Time

45 minCook Time

2 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 Cups Bread Flour
  • 1 1/2 Cups Warm Water (not hot!)
  • 4 1/2 Teaspoons Yeast (2 Packages)
  • 1 Tablespoon Sugar
  • 2 Tablespoons Olive Oil
  • Non-stick cooking spray
  • Cornmeal

Instructions

  1. Add sugar to warm water and stir until somewhat dissolved.
  2. Add yeast to warm water mixture, stir until all the yeast is wet. Allow the mixture to sit, undisturbed, for five minutes. The yeast should be nice and bubbly now.
  3. Add flour, oil, and yeast mixture to a large mixing bowl.
  4. Beat until the dough forms a ball.
  5. Using the dough hook on your mixer, or your hands and a lightly floured surface, kneed the dough until it is smooth and elastic. (About 5 minutes)
  6. In an oiled bowl, let the dough rise, covered, for one hour.
  7. Preheat your oven to 400.
  8. Spray your pizza pans or stones with non-stick cooking spray and then cover the pans or stones with a sprinkle of cornmeal.
  9. Punch down the dough and divide it into 2 or 3 pieces (2 pieces will produce thicker crusts).
  10. Shape the pieces of dough into flat-ish circles and let them sit on your pizza pans or stones for 15 minutes. (Don't pull or tug on the dough much, as it will rip at this point.)
  11. Using your hands or a rolling pin, spread the dough to fill the pizza pan or stone.
  12. Top with sauce, then toppings, and finally cheese
  13. Bake at 400 degrees for 13-15 minutes.
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http://bluebellsandcockleshells.com/pizzeria-pizza-crust-recipe/

Disclosure: Maureen Sklaroff is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may contain Amazon or other affiliate links. All opinions expressed, however, are 100% my own. To read my full disclosure policy, click here.
Maureen
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