Pizza Crust 4 Ways

1 The Basics

• 1 Tablespoon sugar or honey

• 1 cup warm water (no more than 110 degrees)

• 1/4 oz active dry yeast

• 3 1/4 cups all purpose flour

• 1 teaspoon salt

• 1/4 cup olive oil

In a small bowl dissolve the sugar or honey in the warm water, then sprinkle the yeast over the mixture and allow to dissolve. Let stand about 5 minutes, until the surface is covered in a foam.

Mix 3 cups of flour with the salt.

Make a well in the middle of the flour mix, adding in the yeast and olive oil.

Mix using a wooden spoon, moving from the sides to the center until the dough comes together.

Flour your work surface using some of the 1/4 cup of remaining flour.

Turn out the dough and gently knead, adding additional flour as needed until the dough is no longer sticky.

Continue to knead until the dough is smooth & elastic, being careful not to over work it.

Shape the dough into a ball & place in well oiled bowl, being sure to coat the dough with the oil.

Cover the bowl with an airtight cover , place in draft free warm area (75-85 degrees) & allow to rise for about 1 hour.

Once it doubles in bulk punch it down & reshape into a ball.

Flour work surface and roll out dough to shape and size of pan to be used.

Oil pan and dust with corn meal.

Transfer dough to pan & allow to rise for 15 minutes.

Preheat oven to 475.

Top & bake for 10-15 minutes.

2 The Whole Meal

• 1 Tablespoon sugar or honey

• 1 1/4 cup warm water (no more than 110 degrees)

• 1/4 oz active dry yeast

• 1 1/4 cups all purpose flour

• 2 cups whole meal flour

• 1 teaspoon salt

• 1/4 cup olive oil

In a small bowl dissolve the sugar or honey in the warm water, then sprinkle the yeast over the mixture and allow to dissolve. Let stand about 5 minutes, until the surface is covered in a foam.

Mix the 2 flours together in a separate bowl.

Move 3 cups of the flour mix your to another bowl and mix in the salt.

Make a well in the middle of the flour mix, adding in the yeast and olive oil.

Mix using a wooden spoon, moving from the sides to the center until the dough comes together.

Flour your work surface using some of the 1/4 cup of flour mix left over.

Turn out the dough and gently knead, adding additional flour as needed until the dough is no longer sticky.

Continue to knead until the dough is smooth & elastic, being careful not to over work it.

Shape the dough into a ball & place in well oiled bowl, being sure to coat the dough with the oil.

Cover the bowl with an airtight cover , place in draft free warm area (75-85 degrees) & allow to rise for about 1 hour.

Once it doubles in bulk punch it down & reshape into a ball.

Flour work surface and roll out dough to shape and size of pan to be used.

Oil pan and dust with corn meal.

Transfer dough to pan & allow to rise for 15 minutes.

Preheat oven to 475.

Top & bake for 10-15 minutes.

3 The Cornmeal

• 1 Tablespoon sugar or honey

• 1 1/4 cup warm water (no more than 110 degrees)

• 1/4 oz active dry yeast

• 2 1/4 cups all purpose flour

• 1 cup cornmeal

• 1 teaspoon salt

• 1/4 cup olive oil

In a small bowl dissolve the sugar or honey in the warm water, then sprinkle the yeast over the mixture and allow to dissolve. Let stand about 5 minutes, until the surface is covered in a foam.

Mix the 2 flours together in a separate bowl.

Move 3 cups of the flour mix your to another bowl and mix in the salt.

Make a well in the middle of the flour mix, adding in the yeast and olive oil.

Mix using a wooden spoon, moving from the sides to the center until the dough comes together.

Flour your work surface using some of the 1/4 cup of flour mix left over.

Turn out the dough and gently knead, adding additional flour as needed until the dough is no longer sticky.

Continue to knead until the dough is smooth & elastic, being careful not to over work it.

Shape the dough into a ball & place in well oiled bowl, being sure to coat the dough with the oil.

Cover the bowl with an airtight cover , place in draft free warm area (75-85 degrees) & allow to rise for about 1 hour.

Once it doubles in bulk punch it down & reshape into a ball.

Flour work surface and roll out dough to shape and size of pan to be used.

Oil pan and dust with corn meal.

Transfer dough to pan & allow to rise for 15 minutes.

Preheat oven to 475.

Top & bake for 10-15 minutes.

4 The New Yorker

• 1 1/4 cup warm water (no more than 110 degrees)

• 1/4 oz active dry yeast

• 3 1/4 cups all purpose flour

• 1 teaspoon salt

In a small bowl sprinkle the yeast over the warm water and allow to dissolve. Let stand about 5 minutes, until the surface is covered in a foam.

Mix 3 cups of flour with the salt.

Make a well in the middle of the flour mix, adding in the yeast and olive oil.

Mix using a wooden spoon, moving from the sides to the center until the dough comes together.

Flour your work surface using some of the 1/4 cup of remaining flour.

Turn out the dough and gently knead, adding additional flour as needed until the dough is no longer sticky.

Continue to knead until the dough is smooth & elastic, being careful not to over work it.

Shape the dough into a ball & place in well oiled bowl, being sure to coat the dough with the oil.

Cover the bowl with an airtight cover , place in draft free warm area (75-85 degrees) & allow to rise for about 1 hour.

Once it doubles in bulk punch it down & reshape into a ball.

Flour work surface and roll out dough to shape and size of pan to be used.

Oil pan and dust with corn meal.

Transfer dough to pan & allow to rise for 15 minutes.

Preheat oven to 475.

Top & bake for 10-15 minutes.