Pizza Crust ~ Giada DeLuarentiis’
"Best Pizza crust you'll ever have!"Thank you to Giada DeLaurentii for inspiring my family to make our own pizzas. Your crust recipe is the only one we use.
Ingredients
To Serve 2:
- 3/4 C. Warm Water 105-115°
- 1 envelope Active Dry or Instant Yeast 2 1/4 tsp.
- 2 C. All-purpose Flour or more
- 1 tsp. Sugar
- 3/4 tsp. Salt
- 3 Tbsp. Olive Oil
To Serve 8:
- 3 C. warm water 105-115°
- 4 pkgs. Active Dry or Instant Yeast 3 Tbsp.
- 8 c. All-purpose Flour or more
- 4 tsp. Sugar 1 Tbsp.+1 tsp.
- 1 Tbsp. Salt
- 3/4 C. Olive Oil
Instructions
- Pour warm water in a small bowl; stir in yeast.
- Let stand until yeast dissolves, about 5 minutes.
- Brush large bowl lightly with extra olive oil.
- Mix: flour, sugar and salt in food processor.
- Add yeast mixture and olive oil; process until dough forms a sticky ball.
- Transfer to lightly floured surface.
- Knead dough until smooth, adding more flour by Tablespoonfuls if dough is very sticky, about 1 minute.
- Transfer to oiled bowl; turn dough in bowl to coat with oil.
- Cover bowl with plastic wrap and let dough rise in warm, draft-free area until doubled in volume, about 1 hour.
- Punch dough down. (Can be made 1 day ahead- store in airtight container in refrigerator)
- Roll out dough, starting in center of dough, working outward toward edges but not rolling over them.
- Top with your favorite toppings and baking for an amazing pizza.
