Herbed Pizza Crust
November 29, 2017
This recipe comes from Brenda Meyers from Odessa, TX. This is her "go to" pizza crust recipe that never fails to delight the taste buds.
"Oh yeah, in the summer I go straight to the grill, I don’t mess around with heating up my kitchen with a hot oven. No pizza stone on the grill, I just use a Pizza peel to get it on and off. I guess you could use a stone though, I just never have."
- Prep: 45 mins
- Cook: 5 mins
- Yields: 8 Delicious Slices
1Measure your lukewarm water and barley malt---the barley malt will want to stick to the spoon so I let the warm water soak it off the spoon.
2Put your flour (I use bread flour but regular works fine) in the bowl with the water, barley malt, yeast, olive oil and Bella Vida Italian Seasoning.
3Start mixing until the dough forms a sticky ball. If it’s too sticky add more flour a tablespoon at a time, if it’s too stiff add water a teaspoon at a time.
4Once the ball has formed, add salt (more or less depending on how you feel about salt—about half the time I add the Bella Vida Italian Seasoning and forget the salt and no one notices).
5Let the Kitchen Aid knead the dough about 2-3 minutes then turn it out on a lightly floured surface and knead it into a nice ball.
6Put a bit more olive oil in the bowl then put the dough back in the bowl, turning it several times to coat it with the oil.
7Put it in a warm place to rise (if it’s winter outside in the sun or next to the fire) until it’s doubled in size (15 to 30 minutes).
8When you the dough rising turn you oven on to 500º and put the pizza stone in to preheat.
When the dough has doubled in size turn it back out onto a lightly floured surface and punch it down until smooth.
1Roll it out into a circle an inch or so bigger than your pizza stone.
2Take the pizza stone out of the oven and carefully put the dough down and stick it back into the oven for 2-3 minutes until you see it rise and just barely start to brown.
3Pull the crust out, flip it over and put it back for another minute.
4Then take it out of the oven and put the toppings on it.
(You can freeze this dough for a month or two also)
If you want a chewier crust you don’t need to bake the pizza without topping on it—just put the toppings on it and let it bake until you see the edges start to brown.