Basic Pizza Crust

 

1 Tbs dry yeast

1/2 tsp sugar

2 2/3 cups warm water

2 Tbs olive oil

7 1/2 cups unbleached all-purpose flour

1/4 cup whole-wheat or rye flour

1 Tbs coarse salt or 2 teaspoons fine salt

Procedure

1 Proof the yeast for 5 to 10 minutes in 1 cup of warm water and a pinch of

sugar, until the yeast dissolves and the liquid begins to appear creamy.

2 Add the remaining water and 1 1/2 to 2 cups flour, including the whole-wheat

or rye flour. Beat this well (a hundred strokes) until it's smooth and soupy, and

then let it stand for 10 to 15 minutes, until it's bubbly and swollen. Add the salt

and olive oil and proceed to stir in the rest of the flour by the cupful until the

dough is stiff but still slightly sticky. Tip: Stir the dough in the same direction so

that the gluten strands retain a smooth, consistent pattern.

3 When the dough begins to form a cohesive mass that's thick enough to hold its

shape, turn it out onto a lightly floured surface and let it rest. Meanwhile, clean

and oil the bowl. Knead the dough, turning it clockwise by quarter turns and

sprinkling a little flour on top and on the surface underneath before folding it

over. Add just enough flour so the dough doesn't stick and tear. (A dough scraper

is invaluable for lifting the mass of dough cleanly from the counter.) Kneading

takes about 5 to 8 minutes. When the dough is smooth, springy, and pliant --

earlobe-soft -- return it to the oiled bowl, cover it with a damp cloth, and let it

rise until doubled. This generally takes between 35 and

45 minutes at 70 to 75 degrees.

4 After the first rise, you can form the crust, assemble the pizza and bake it

immediately or punch the dough down and let it rise again before baking. This

doesn't substantially change the resulting crust, but it gives you more

9

Basic Pizza Crust

time if you need it before baking the pizza. Or, you can refrigerate the dough for

several hours or up to two days. In this case, give it a final punch down

after it has chilled for about 40 minutes and put it in a plastic bag.

5 By letting the dough mature in the refrigerator, the gluten ripens and relaxes

and the dough becomes less sticky, and will stretch farther when working with it.

With this refrigerated dough, you can obtain a thin, crisp crust, or a

thick, chewy crust, depending on how thin you roll or stretch the dough when

forming it, and on whether or not you allow it to warm up and rise before baking

it. A thick crust made from chilled dough is likely to have larger air bubbles and

be less delicate and more chewy--rather like the difference between regular and

sourdough breads.

Three options for crusts

6 For a light, risen crust, use a freshly made dough, although you can use a

chilled dough. For the highest, puffiest results, add 2 teaspoons more yeast to the

recipe and use the dough within three hours of making it. For a finer-textured

crust, simply roll it out thinner and let it rise to the same height. Let the dough

rise until it's puffy, and fingerprints disappear when dough is pressed. This takes

about 10 minutes with freshly made, room-temperature dough, or about 15

minutes with chilled dough.

7 A thick, chewy crust can be made either with fresh or chilled dough. Stretch or

press the dough to about 1/3 to 1/2 inch thick and let it rise just slightly. Whether

you'll end up with a thick and chewy crust or a light and risen one depends on

how thick you roll it out and how high you let it rise.

8 For a thin, crisp crust, use dough straight out of the refrigerator. Roll it out as

thin as you want it -- usually about 1/4 inch -- and get it into the oven within

minutes, before it has a chance to rise.

Assembly

9 Assemble the pizza on an oiled, rimless cookie sheet. A third of the recipe will

make a 12-to 16-inch round crust, depending on how thin you roll or spread it.

Lightly form the dough into a ball and stretch it out. First, hold it vertically by

one edge and turn it in your hands, allowing gravity to stretch it as you turn it.

Then lay it on the cookie sheet and press out the dough, starting from the center.

Be careful not to tear or poke holes in the dough. A floured rolling pin is handy

for rolling out thin crusts. If the dough springs back, let it rest a minute or two,

or chill it in the fridge, and then continue to work it out.

10 Arrange the toppings, usually three to four items, so that they 't overlap.

Apply the cheese a little more than halfway through the baking process. By

adding the cheese when the crust is just lightly browned, you can tell when the

topping is sufficiently cooked and also avoid overbrowned, leathery cheese and

an undercooked crust. Those toppings that 't need much cooking,

10

Basic Pizza Dough like blanched spinach or asparagus, paper-thin prosciutto, or

steamed shellfish, also go on at halftime, along with the cheese

11 Bake pizza in a very hot oven -- 475 degrees -- on a heavy baking sheets and

on a baking stone. Check the pizza during baking and rotate it if it appears to be

cooking unevenly. Lift the crust to see how it's cooking underneath. If the

bottom is still pale while the top seems almost done, turn the oven temperature

down and leave the pizza in longer.

12 When the crust is lightly browned and the toppings are cooked, sprinkle on

the cheeses. Then bake the pizza an additional 8 to 10 minutes, or until the

cheese is melted and bubbly. By this time, the crust will be perfectly done.

Servings: 20

Yield: 3 pounds of Dough