Pizza Crust?!? Anyone with a GREAT recipe?

Question

I have tried many recipes and and haven't found one that has been to die for.

Answer 1

This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves.

1 teaspoon olive oil plus additional for brushing
1 tablespoon cornmeal
1 cup brown-rice flour mix
1/2 cup millet flour
1 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons sugar
1 package fast-acting yeast
3/4 cup plus 1 tablespoon warm water (105-115°F)
Special equipment: an 11- to 12-inch pizza pan; an offset spatula

Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F.
Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.

Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.

Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes.

Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.

Makes one 11- to 12-inch pizza.

Answer 2

Cornmeal Pizza Crust

Ingredients:
1 cup warm water
1/4 teaspoon salt -- optional
2 1/2 cups all-purpose flour -- divided
1 cup cornmeal -- plus
1 tablespoon cornmeal -- divided
2 tablespoons sugar or honey
2 teaspoons active dry yeast


Directions:

Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner's manual. Program basic dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes.

Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan.

Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings

This recipe for Cornmeal Pizza Crust serves/makes 1 crust

Answer 3

This one works and is reliable.

1 cup warm water (110 F)
1 pkg yeast (or 2-1/4 tsp yeast from jar)
1 TBSP olive oil
2 1/2 cups unbleached flour, plus 6 TBSP reserved
1/2 tsp salt (optional)
1 tsp sugar (optional)

Proof yeast in warm water to make sure it is live. Stir it well to dissolve the yeast.

Mix dry ingredients and stir in water+yeast mixture until you get a nice mixture - it should clump together. Your goal is to get a ball of dough that cleans the bowl. Add more flour as needed if the ball is too wet.

The salt is optional - it will sharpen the flavor, but also will stop fermentation. (I don't use it.)

Knead dough, and after several minutes, when your dough feels silky, form a ball and coat it lightly in olive oil or Pam spray to prevent a crust from forming during the 1st fermentation. Place in a mixing bowl, cover with plastic wrap and let it rise in a draft free area (I use a microwave turned off.)

1st rising should take 1 - 1-1/2 hrs, depending on room temp, until dough is doubled in size.
Remove from bowl, punch down and lightly knead again. Re-coat with olive oil or spray, cover with plastic and let rise again.

Remove and cut dough in 2 pieces. Each is sufficient to make 1 medium pizza.

Cold fermentation option
You can stop after 1st rising and let the dough refrigerate overnight for a good, slow 2nd rising. (The dough develops a better flavor.) Let dough return to room temperature for shaping and rolling.

Answer 4

PIZZA CRUST

CRUST:

1 c. warm water
1 pkg. yeast
1/2 tsp. sugar
3 c. flour
1/2 tsp. salt
Garlic powder or salt

PIZZA SAUCE:

1 (8 oz.) tomato sauce
1/2 tsp. basil
1/2 tsp. oregano

Combine warm water, yeast and sugar. Let stand 10 minutes. Add salt and approximately 3 cups flour. Mix and knead together. Grease bowl and let dough rise for 30 minutes.
SAUCE: Combine tomato sauce, basil and oregano. Sprinkle crust with garlic powder or garlic salt. Add sauce, other pizza ingredients and cheese. Bake at 425 degrees for 15 minutes. Then broil until desired color.

Answer 5

My recipe is famous over here in the Netherlands.

Gives, 'cause of the herbs in the crust, a delicious bottom and is very easy to make. You'll find great tips for toppings too:

http://www.jannekes.eu/pizza/index.html

Answer 6

We use pillisbury, it comes in a can, like their biscuits. I don't think it's going to work for you since you have actually made your own.