In advance, I’m sorry.

If you make this and come to realize how easy it is to make the best crust for any given pizza in your own kitchen, and also come to understand that because you make your own killer crust you can now make ANY flavor of pizza and create your most favorite, signature ‘za in all the world, I’m sorry.

You will have become addicted (as I am)
and will gain at least five pounds of gluten weight (as I have.)

Before getting started, don’t plan pizza night on the day you make the crust. It will rest in the fridge (at least a day) for a cold rise. 

Shall we begin?

Ingredients:

(this will make 3 – 12″ pizza crusts…)

• 1 lb, 10 oz. bread flour (4 ½ cups)
• 3 teaspoons sugar
• ¾ teaspoons active yeast
• 1½ Tablespoon garlic infused olive oil (you can use plain EVOO, as well)
• 2 teaspoons, plus and a pinch of salt

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Combine the flour, sugar, and yeast in a mixing bowl and slowly stir in 2 cups of ICE COLD water.

Stir it until no dry flour remains,

and then give it a quick knead to make it a solid lump.

Let it sit for 10 minutes.

Then add the olive oil and salt,

and knead it until it makes a satiny, silky, sticky ball of goodness.

 

Tips:

1. You can use a bread hook, but it usually just slides around the middle of the dough clump and annoys you by not incorporating the entire dough.
2. Throw a little olive oil on the counter while you knead or just rub a drop in your hands like lotion and it will prevent sticking.

 

Throw the kneaded dough into a large bowl with a lid or tightly covered with plastic wrap.

Refrigerate for at least 1 day, or up to 3 days.

It’s gonna be SO good. (More to follow…)

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