Renee's Recipes

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New Recipes! More Coming Soon... Archived Recipes! Renee's Cheeseball Italian Spaghetti Pie Danny's Chocolate Chip Cookies Holiday Chicken Wreath Best Ever Carrot Cake Homemade Pizza Crust Back to Country Kitchen! Next recipe~Coming Soon! ...chefs have been kind enough to visit my Homemade Pizza Crust Page since April 9, 2000!	Homemade Pizza Crust Ingredients: 2 scant tablespoons or 2 packages active dry yeast 2 1/2 cups warm water (105-115 degrees) 2 teaspoons salt 1 tablespoon sugar 2 tablespoons olive oil 5 1/2-6 1/2 cups unbleached all-purpose flour Cornmeal (optional) Directions: In a large bowl, soften the yeast in the water. Add the salt, sugar, oil, and 3 cups of the flour. Beat vigorously with a whisk or a heavy-handled spoon for 2 minutes. Gradually add more of the remaining flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the sides of the bowl. Turn the dough onto a floured work surface. Knead, adding more flour, a little at a time as necessary, for 8-10 minutes, or until you have a smooth, elastic dough and blisters begin to develop on the surface. Put the dough into an oiled an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size. When the dough has risen, turn it out onto a lightly oiled work surface. Divide it according to the number of pizzas you wish to make and shape into balls. Shape the dough. Use a rolling pin to create a uniform thickness and texture, or if you have a sense of humor* you might try making a circle shape 2-3" smaller than you need and toss the dough into the air with a spinning motion until it reaches the appropriate size. This takes coordination and lots of practice but the finished dough will not taste any different - provided you don't drop it on the floor! Haha! : ) Sprinkle the pan with cornmeal to add crispness and reduce sticking. You can also spray the pans with oil to keep the crust from sticking. Cover the dough with a kitchen towel and let it rest for 25 minutes. Then prick dough with a fork or toothpick, bake for 10 minutes. Remove from oven, let cool on a rack. Add desired pizza sauce and toppings. Bake for 10-15 minutes more checking regularly. Enjoy! Graphics provided by:

Thanks for checking out my recipes! Please bookmark my kitchen and come again...

New Recipes!

More Coming Soon...

Archived Recipes!

Renee's Cheeseball

Italian Spaghetti Pie

Danny's Chocolate Chip Cookies

Holiday Chicken Wreath

Best Ever Carrot Cake

Homemade Pizza Crust

Back to Country Kitchen!

next Next recipe~Coming Soon!

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...chefs have been kind enough to visit my Homemade Pizza Crust Page since April 9, 2000!

Homemade Pizza Crust

Ingredients:

2 scant tablespoons or 2 packages active dry yeast
2 1/2 cups warm water (105-115 degrees)
2 teaspoons salt
1 tablespoon sugar
2 tablespoons olive oil
5 1/2-6 1/2 cups unbleached all-purpose flour *Cornmeal (optional)

Directions:

In a large bowl, soften the yeast in the water.
Add the salt, sugar, oil, and 3 cups of the flour. Beat vigorously with a whisk or a heavy-handled spoon for 2 minutes.
Gradually add more of the remaining flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the sides of the bowl.
Turn the dough onto a floured work surface. Knead, adding more flour, a little at a time as necessary, for 8-10 minutes, or until you have a smooth, elastic dough and blisters begin to develop on the surface.
Put the dough into an oiled an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.
When the dough has risen, turn it out onto a lightly oiled work surface. Divide it according to the number of pizzas you wish to make and shape into balls.
Shape the dough. Use a rolling pin to create a uniform thickness and texture, or if you have a sense of humor you might try making a circle shape 2-3" smaller than you need and toss the dough into the air with a spinning motion until it reaches the appropriate size. This takes coordination and lots of practice but the finished dough will not taste any different - provided you don't drop it on the floor! Haha! : )
Sprinkle the pan with cornmeal to add crispness and reduce sticking. You can also spray the pans with oil to keep the crust from sticking.
Cover the dough with a kitchen towel and let it rest for 25 minutes. Then prick dough with a fork or toothpick, bake for 10 minutes.
Remove from oven, let cool on a rack. Add desired pizza sauce and toppings. Bake for 10-15 minutes more checking regularly. Enjoy!

Graphics provided by: