Thread: Best Pizza Crust Yet! But There's More............

So here is the recipe for the dough. Super easy to make, super hard to handle.

This is in order to add to the bowl.

14oz cool water (non-chlorinated)
1-1/2 TSP salt
1/4TSP dry yeast
2 TBSP olive oil first press if possible

Give the above ingredients a stir to mix just a bit

3-1/2 cups bread flour King Arthur from Walmart works fantastic

Add you first 1/2 cup flour on the side of the bowl to prevent splashing then add the balance.
Stir with a round long handle, I'm using a long spoon handle. Stir till a ragged ball forms.
Scrape down the sides and mix a little more. Cover with plastic wrap and leave on the counter overnight to 24 hours.

After the proofing is done this makes 2 thin 16in pizza crusts. If you want to cut the dough do not work it at all or it will not stretch. Cut it on dry flour then I roll it out slowly. I did use Semolina flour today for the first time and I was able to transfer the raw pizzas onto the stone.



Best pizza to date. Cooked very fast @450 degrees. Out in 8-9 minutes. Crust was fantastic. Taste was great too. Really cooked well.



The plan was to cook two, put one in the fridge so we were eating the first while the second cooked when I heard a "POP". No more pizza stone. I have some 3/16in steel plate out in the shop that is new stock. A 16in pizza pan hits the oven door or convection fan so I'm going to cut a 15in circle out of the steel sheet. After it's seasoned up I bet I can't crack it ever.

Originally Posted by SuperDave336

Sounds like you need an even bigger shop..

Trust me, even in a bigger shop, the piece you want is always closest to the wall with a BUNCH of other pieces leaning up in front of it.
I speak from experience on this................