Looking for a pizza crust recipe that is about as good as you can get without special flour and equipment? This is it. This works for both thin crust pizza and thicker pan or Detroit-style pizza.
30 minutes, 6 servings
| 1 ¼ cups | Warm water (110 to 115 F) |
| 2 tsp | Sugar, divided |
| 1 package | Active dry yeast (about 1/4 ounce) |
| 3 ½ cups | All-purpose flour |
| 1 tsp | Salt |
| ⅓ cup | Olive or vegetable oil |
| 1. In a small bowl, combine water (1 ¼ cups) and 1 tsp of sugar, add yeast and stir until dissolved. |
| 2. Let stand for about 10 minutes until there are bubbles on the surface. |
| 3. In a large bowl, combine 3 cups of flour, salt, and remaining 1 tsp of sugar. |
| 4. Make a well in the center. |
| 5. Add yeast mixture and oil (⅓ cup). |
| 6. Stir until smooth. |
| 7. Add enough remaining flour to form a soft dough. © FirstPageRecipes.com |
| 8. Move dough onto a floured surface. |
| 9. Knead for 6-8 minutes, adding flour if necessary, until dough is not sticky and is smooth and elastic. |
| 10. Place dough in a large oiled bowl in ball form. Rotate to cover ball with oil. |
| 11. Cover with plastic wrap or an airtight cover, and let rest in a warm place for 30 minutes. |
| 12. Move container to refrigerator for overnight cold proofing (or freeze to use later). |
| 13. Allow dough to return to room temperature for at least 30 minutes before using. |
| 14. Stretch the dough by hand into an oiled pizza pan. |
| 15. Add your favorite pizza sauce, toppings, and cook. |
| 16. Cook time is typically between 5 and 15 minutes depending on the heat source. |
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