A thick, chewy pizza crust that crisps up enough to hold your favorite toppings!
- 3/4 cup warm water
- 1 active dry yeast packet (2 1/4 teaspoons)
- 1 teaspoon sugar
- 2 Cups bread flour
- 1 teaspoon coarse sea salt*
- 1/4 teaspoon onion powder
- 3 Tablespoons olive oil
- In a small bowl, mix together the warm water, yeast, and sugar. Let sit for 5 minutes; it will begin to foam.
- Meanwhile, combine bread flour, sea salt, and onion powder in a large bowl. Set aside.
- Once the yeast has set (proofed), pour it into the dry ingredients, along with 3 Tablespoons olive oil. Mix until combined and knead together for 3-5 minutes until tacky, but not sticky. Form into a ball. Coat a bowl with a thin layer of olive oil, and place dough in a bowl (you can turn it in the bowl to coat with olive oil). Cover bowl and let sit in a warm area for 1 hour.
- The dough will have doubled in size when done; punch the dough and knead for 5 minutes. Begin to roll out dough from the inside out. If it is springing back, the dough needs a few more minutes of rest time. Roll into the desired shape, creating the crust you desire as well.
- Bake as your recipe calls for, OR: using a fork, poke holes across the inside of the crust. Bake at 475°F for 5-7 minutes, add toppings, and then continue to bake until cheese is melted and crust is golden brown, usually an additional 10-12 minutes.
I use sea salt because I like the texture; if you’re using table salt or finely ground sea salt, only use 1/2 teaspoon.
- Category: Dinner