This is a great recipe for traditional pizza crust which can be used to make pizzas, calzoni, or stuffed pizzas. The ideal crust is neither too thin nor too thick. The true test of a well-made baked crust is whether it can be folded in half, then folded again, into quarters, without cracking or breaking. Author: Charles and Michele Scicolone This recipe serves: 8 1 ea envelope of dry active yeast, 2 1/2 tsp per envelope 1 1/4 cup water, warm, about 110 degrees F 3 1/2 cup all-purpose flour, plus more as needed 1 tsp 2 tbsp
Preparation Steps Estimated Time: 45min 1 Sprinkle the yeast over the water. Let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
2 In a large bowl, combine the flour and the salt. Add the yeast mixture and the oil and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
3 Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
4 Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Dust the tops with flour.
5 Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 1 hour, or until doubled in bulk.
