Gourmet quality pizza is one of my guilty pleasures! Sure, I like all the big chains. That is something totally different than what I am talking about. To make the best pizza’s you have to start with a great dough recipe. You want it to be pliable and spongy. If it’s to firm it comes out more like a bread instead of a crust. If it’s to wet it is all most impossible to spread. This recipe I have been tweaking for years to get it just right. After the pizza crust its all about the toppings. You want good quality sauce, meats, and cheeses. I like to get however many slices I need straight from the deli. That makes it not so pricey. Plus you don’t have to slice, or shred anything.
Ingredients:
1 1/2 Teaspoon active yeast
3/4 cup warm water
2 1/2 cups flour
3/4 teaspoons salt
3 Tablespoons olive oil or any oil you have
Whatever toppings you like. My favorite is smoked sharp cheddar, and muenster cheese
Instructions:
In a bowl (I like to use a clear glass Pyrex measuring cup) add the yeast over the warm water. Let it stand for a few minutes. The yeast will dissolve into the the water. Combine flour and salt together in a mixing bowl. Mix in the oil gently. Once the mixture looks like it has pebbles in it. Next pour in the water and yeast mixture. Mix just until it comes together.
Coat a separate bowl with olive oil. Add the sticky dough mixture into the bowl. Drizzle a little more oil. Cover with a warm damp towel let it sit out for at least 2 hours. The longer you let it sit the better.
When it comes time to make the pizza pull the dough to make 2 even sized balls. Lightly coat a pizza pan or cookie sheet with flour, add the dough, and sprinkle a little flour. Then start pressing it out. You want it to be thin it will rise some while baking. Top it with whichever topping you would like.