Perfect Pizza Crust
User Reviews
4.8
Perfect Pizza Crust
Description
The crust begins with activating instant yeast in warm water, then mixing in sugar, salt, oil, cornmeal, bread flour, baking powder, garlic powder, and onion powder to develop flavor complexity. After initial mixing, the dough is rested briefly before kneading thoroughly using a mixer to develop gluten for structure. The dough then rises in a warm spot for roughly 30 to 45 minutes until nearly doubled in size.
Once risen, the dough is pressed and stretched out on a floured surface to the desired size and thickness, then transferred to a baking surface like a pizza stone or pan. Baking at 500°F for about 14 minutes yields a crust with a crisp exterior, a slightly chewy interior, and subtle savory aromatics from the garlic and onion powders. This crust stands well under various toppings without becoming soggy.
The recipe supports using a bread machine dough setting for convenience and includes guidance on calorie estimation and ingredient variations.
Ingredients
- 1 1/3 cups water 110ºF, warm
- 2 1/4 teaspoons instant yeast or 1 packet, Red Star Platinum brand
- 2 teaspoons granulated sugar 8 grams
- 1 1/4 teaspoons salt 6 grams
- 2 tablespoons olive oil 28 grams
- 2 tablespoons cornmeal 22 grams
- 3 cups bread flour 390 grams
- 1 teaspoon baking powder 3 grams
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Put warm water and yeast together in a bowl. Let it sit for 5 minutes or until the yeast has activated.
- Add in the sugar, salt, olive oil, cornmeal, flour, baking powder, garlic powder, and onion powder.
- In your stand mixer, mix with the paddle attachment just until combined. Then let the dough rest for 10 minutes.
- Put the dough hook on the mixer and knead on low speed for about 10 minutes.
- Cover with plastic wrap and let rise in a warm place for 30-45 minutes or until almost doubled in size.
- Press and stretch the dough out on a floured surface and place in a pizza stone or pan.
- Top with desired pizza toppings.
- Bake at 500 degrees for about 14 minutes.
Notes
- Ingredients can be mixed in a bread machine using the manufacturer's recommended order and dough cycle.
- The nutritional info is an estimate based on 16 slices per recipe; consult a nutritionist for precise values.
- Garlic and onion powder added to the dough provide mild savory flavor without overpowering the crust.
- Cornmeal contributes texture and prevents sticking when baking directly on pizza stones or pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 64g | |
| Calories | 107kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 183mg | 8% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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