Homemade Pizza Crust

IT’S A TERRIFIC TUESDAY!

I know, Tuesdays aren’t always so terrific, but every once in a while there’s something terrific happening on a Tuesday.

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Today I’m heading on an epically long flight to Australia before traveling around Southeast Asia. I won’t get too much into it now because I’m sure you’ve already read about it and are following along on Instagram, so let’s get straight to it… HOMEMADE PIZZA CRUST!

And let’s keep it short and sweet, you know, cause we’ve got places to go, things to do, people to see.

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This is the first pizza dough recipe I’ve made that delivers! It’s thick enough to create the perfect crust, slightly chewy, and crisp enough to hold up to toppings.

This is a yeast dough, so you’ll need to proof the yeast before mixing it with the bread flour.

How to Make Homemade Pizza Crust

BREAD FLOUR – ok, it’s worth it. I know, you’re probably thinking (as I was for so many years), “no, I’m not buying bread flour…what a waste… it can’t be that different…”

It is. Bread flour gives pizza crust that chewy, crispy, springy crust. I think that the lack of bread flour may have been the error of my ways all these years.

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If you’re concerned about having too much bread flour around… look at it as the glass half full and make more pizza! 🙂 Good things, right?

Once the yeast has proofed, you’ve mixed together the remaining ingredients, and you’ve kneaded the dough, it will need to sit for a bit to rise. Look at how it almost doubled in size!

Once you begin rolling, it should form the shape of a pizza without hesitation – just be sure you work from the inside out. If it bounces back and resists the “pizza shape”, let it rest for a few more minutes; the gluten just needs to settle a bit more.

It should easily form into a round pizza shape, and will quickly make Tuesday pizza dreams come true.

One last note – the onion powder totally adds a lovely flavor and amps up the “pizza” feel, but if you’re opposed, you could leave it out. Cheers to an epic at home pizza night!

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