How to Make Quick Homemade Pizza Crust
Quick homemade pizza crust that browns entirely around the edges of your thin, crunchy crust is not hard to do. The crust taste better if you let the dough sit in the refrigerator for 24 hours before using. Always have the dough on hand because it keeps well. It will last at least four days, maybe longer and is as incredible as it was on day two.
Deciding which pan to use can be difficult. Dough will fill a cookie sheet 11 inches by 17 inches. Use a 10 or 12 inch round pizza pan for a thicker crust. For a thinner crust, you can divide dough into fourths and use a 10 inch pizza pan. For ideal results, bake on the lowest rack next to the heating element in your oven, using an aluminum pizza pan with holes in the bottom.
Remove from the refrigerator when ready to use leaving until it reaches room temperature. Use shortening to grease your baking pan or spray with cooking spray to keep the crust from sticking to the pan. Roll dough and place in a greased pan. Layer pizza with toppings of your choice. Bake at 425 degrees for 15–20 minutes or until cheese has melted and browned.
Things you will need:
- Flour
- Vegetable oil
- Sugar
- Salt
- Pizza Crust Yeast or regular baking yeast or a packet of yeast
- Lukewarm water
- Coffee mug
- Candy thermometer
- Mixing bowl
- Mixer with dough hooks
- Storage bowl with lid
1.Use a coffee mug to add 1 cup lukewarm water, (100 to 110 degrees measured with candy thermometer), with 2 ¼ teaspoons of Pizza Crust Yeast or substitute for regular baking yeast or a packet of yeast. Mix until dissolved then set aside.
2.In a mixing bowl, mix 2 ½ cups flour, 2 tablespoons of vegetable oil, 1 teaspoon sugar and 1 teaspoon salt. Mix well.
3.Add yeast mixture to the mixing bowl ingredients. Again, mix well.
4.Use a mixer with a dough hook and beat five minutes or knead by hand for 20 strokes.
5.Leave out for 10 minutes at room temperature, covering and place in the refrigerator to set for a minimum or 24 hours for dramatically improved taste.