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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 2 |
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This made a nice thin crust that was kind of crispy on the bottom. Just the way I like it! The best homemade pizza crust I ever made. I took this from the current issue of Mother Earth News. It was contributed by Genie Dickerson. Read more . I reworded what she wrote to put it into more of a recipe form. Prep time includes dough rising time. Ingredients:
10 or 12 cast iron frying pan |
crust |
1/2 package yeast |
1/3 cup warm or room temperature water |
3/4 cup all purpose flour |
3/8 tsp. salt |
3/4 tsp. sugar |
toppings |
1/2 cup tomato paste (straight from the can) or tomato sauce or pizza sauce (whichever you prefer) |
6 oz. your favorite cheese or cheese combination, shredded or sliced |
other toppings of your choice |
(pictured is pepperoni and red onion.) |
Directions:
1. Add the yeast to the water and let it sit for 10 minutes. It should begin to look slightly foamy. Mix the flour, salt and sugar in a separate bowl. Add the yeast mixture to the dry ingredients. Stir until it is well mixed. The dough should be thick, requiring a little effort to mix it. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm or room temperature place for about two hours. Grease your cast iron pan lightly if it isn't already well seasoned.
2. After the dough has risen, take it out of the bowl and lay it on a floured surface. Knead the dough around 50 times. It should be smoother and less sticky. With a rolling pin, roll it into a round shape and lift it into the pan. You can also push the dough in place in the pan with your fingers. The edges should come up a little on the sides of the pan to form a rim. Spread the sauce on the dough and add the other toppings. Bake in a preheated 425F oven for 15 to 20 minutes or until the cheese bubbles and the top is brown. Can be served right out of the pan.
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