✎ wiki:recipes:breads:pizza_crust [JJoelC Wiki]

<h1 class="page-header pb-3 mb-4 mt-5"><svg viewBox="0 0 24 24" xmlns="http://www.w3.org/2000/svg" width="1em" height="1em" role="presentation" class="iconify mr-2"><path d="M13 9h5.5L13 3.5V9M6 2h8l6 6v12a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4c0-1.11.89-2 2-2m9 16v-2H6v2h9m3-4v-2H6v2h12z"/></svg> Pizza Crust</h1>
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Makes enough for one large thick crusted pizza, or two medium thin crusted pizzas. For best results, make the dough the day before, cover tightly and let rest in the refrigerator, then take the dough out about 2 hours before cooking and start with step 6.
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<h3 class="page-header pb-3 mb-4 mt-5">Ingredients</h3>
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<li class="level1"> 1 big tsp Active dry yeast</li>
<li class="level1"> ¾ cup Warm water</li>
<li class="level1"> ½ tsp Granulated sugar</li>
<li class="level1"> 2 cups All-purpose flour</li>
<li class="level1"> ¾ tsp Kosher salt</li>
<li class="level1"> Olive Oil to coat</li>
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<h3 class="page-header pb-3 mb-4 mt-5">Directions</h3>
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<li class="level1"> Add sugar and yeast to warm water and let stand for about 5 minutes until yeast is foamy</li>
<li class="level1"> In mixer with dough hook, combine all dry ingredients </li>
<li class="level1"> With mixer on low speed, slowly add the water/yeast mixture, and mix until just combined and dough comes together in a sticky mass</li>
<li class="level1"> Coat separate mixing bowl with olive oil. </li>
<li class="level1"> Form the dough into a ball and place in oiled mixing bowl. Turn the ball to coat with oil. </li>
<li class="level1"> Cover dough with a dishcloth and allow to rise for 45 minutes to an hour, until doubled in size.</li>
<li class="level1"> Stretch dough to needed size for pizza. (Don’t roll, it will make the crust tough)</li>
<li class="level1"> Allow to rise again for 15-20 minutes</li>
<li class="level1"> Top pizza as desired and cook at 450 to desired crispness</li>
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