Mastering the Basics: Pizza Crust

So I kind of totally dropped the ball on the Mastering the Basics posts last year, but it's ok because they're back! This time I tackled pizza dough.

We love pizza and eat it a lot around here, but usually I use store bought dough, it's part of that whole fear I used to have about using yeast. But I definitely think I've gotten over that fear! In fact I think I'd like to play around with even more dough recipes in the future, so look out for those!

This recipe is from my friend Hornedfroggy's blog and is from Gourmet Magazine. It was really easy to throw together and turned out great, I will definitely be using this recipe again and I highly recommend you give it a try!

Pizza Crust

From Gourmet Magazine and as seen on My Baking Heart

2 to 2-1/4 Cups All-purpose Flour
1/4 Ounce Package Fast-acting Yeast
1/2 Teaspoon Sugar
2 Teaspoons Olive Oil
1/2 Teaspoon Salt

In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 degrees F).

Stir in the oil, 1-1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough.

Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as needed, for 5 to 10 minutes, or until it is smooth and elastic.

The dough can be used right away or it can rise once. Put the dough in an oiled bowl and turn it to coat it with the oil.

Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down.Top with your favorite toppings and bake at 375 degrees for 10-15 minutes.

This is just a basic sausage and cheese pizza. What's your favorite topping?