It is official. I finally, FINALLY found a make at home pizza crust that when cooked in my home oven tastes just as good if not better than any delivery pizza. Did I mention it rocks?? This was another wonderful Pinterest find from the blog: La Petit Brioche, the original recipe was for two pizza crusts so I cut it in half but other than that it is the same! I liken this crust to the Pizza Hut Hand Tossed crust, just less greasy which makes it so much better.
Pizza Dough: 8 Slices
3/4C Warm Water (hottest your tap will give you)
1-1/4tsp Yeast
1/4tsp Brown Sugar
1-3/4C Flour
1TB + 1tsp Olive Oil
1/2tsp Salt
In a large glass place the warm water, yeast and brown sugar together and give it a mix. Sit it in a warm corner of your kitchen and let it sit for at least 10-15 minutes. When you come back you will notice that it is completely foamy and has risen about 1/4 of its original height. Toss it into a stand mixer (or large bowl for use with a hand mixer) and add 1TB of olive oil, the salt and 1-1/4C of the flour. If you are using a stand mixer fit it with the dough hook and let it do its thing until all of the flour has incorporated into the liquid. If you are using a hand mixer use it until it starts to struggle then slowly add the remaining 1/2C of flour kneading by hand until the dough is no longer extremely tacky and sticking to your hands. If you are using the stand mixer slowly add the remaining 1/2C of flour until the dough no longer sticks to the sides of the bowls and when you touch the dough it doesn't stay on your fingers.
In a separate clean bowl pour the remaining 1tsp of olive oil and coat the bowl, take the pizza dough and fold into a tight ball, roll in the oiled bowl and cover with a dish towel and place in a warm corner of your kitchen (I put in my oven which is a gas oven that is always warm) It took 2 hours for me but my dough doubled to tripled in size in this time. Once doubled punch down the dough and stretch it out on a greased pizza pan. Let it sit for 10-15 minutes once stretched out then top with your favorite toppings and bake away!
Check back in 2 days from now for how I used this wonderful crust to make one of the best pizza's I've ever made!
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WW: 3 Points Plus / 1 slice (toppings additional)
6 Points Plus / 2 slices (toppings additional)
10 Points Plus / 3 slices (toppings additional)
is brown sugar a typo...shouldnt you be using plain white sugar like the original recipe calls for?
ReplyDeleteHeather - The original recipe does have regular (white) sugar in the ingredients list but in the instructions calls for brown. I've actually used brown each time and found it to be delicious! If you don't have brown though I'm sure white will work fine, the point is to help activate the yeast and either will do that. - Jillian
ReplyDeleteOMG Jillian this crust is excellent!!!!! Thanks for sharing.
ReplyDeleteI am wondering if I can make this dough and use it 3 or 4 days later?
ReplyDeleteSounds wonderful. (board name- Iwannahavefun)
Donna, I have never tried but if so I would put it in the fridge after I mixed it and just let it rise in there, which will take longer, keep it well covered so it doesn't dry out as well! I imagine it would be okay for at least a day or two.
ReplyDelete