Scott does not like thick crust pizza. I agree that a good thin-n-crispy is usually the way to go...however, sometimes, the chewier the better (and there's less crumbs for clean-up too..that's a bonus).
So when I finally decided I should try this recipe that I'd been hoarding in my inbox for a couple of months, Scott decided it'd be wise to take one look at the pizza and say, "Couldn't you roll it out a little thinner?"
No. I couldn't. Because I didn't want to.
"It's a new recipe."
"Oh, what about the one you always make?"
"The one that takes 4 hours?"
He didn't see why I was interested in a 30 minute homemade pizza crust. I guess it was because he never watched me make that other crust. I always doubled the batch and then froze balls of pizza dough for later. And it always takes about 4 hours. I usually saved it for a weekend project when he wasn't home because it was, indeed, a project.
Let the record show he loved this crust. It's my new go-to.
It is, without a doubt, the best pizza dough I've tried to date. I know, I know. I go on and on about pizza and pizza dough recipes an awful lot. But that's because I love pizza and could eat it everyday and nevereverever get sick of it. Maybe not anyway...
But this is one you HAVE to try. I was shocked at how simple it was. It's the easiest pizza dough I've made..in two years of trying to find an easy pizza dough.
Quick and Easy Pizza Dough
makes 1 super-thick crust or 2 regular crusts (pictured above)
slightly adapted from Alison
1 1/2 cups of warm water
1 packet yeast (I used pizza crust yeast) 1 T. honey
Mix those 3 ingredients together in a large bowl, cover with a towel, and let it sit for 15 minutes (the yeast should be foamy).
Add:
2 t. salt
Dash of olive oil
Stir!
3 cups flour (I used bread flour.)
Add one cup at a time, combining well.
Knead for 10 minutes. You'll need another cup or so of flour for the kneading.
Let rise in a greased bowl for 30 minutes (Alison says you don't have to do this if you're short on time!)
Roll it out on a pan (I used a pizza stone), top it, and bake. I've tried it at 450* and 475* (again, on the stone). Both work. I generally bake it for 10 minutes before I put the toppings on and then finish it off with the toppings. I'm also known to change the temperature mid-baking.
