When my husband and I moved back to the states, we invested in a pizza stone. With it, came a pizza crust recipe that we have found to be fool proof. Over the last two years we have tweaked it to become our own go to version. The original crust recipe is Emile Henry’s.
3 cups flour
2 tsp sugar
1 tsp salt
2 1/4 tsp or one package dry active yeast
1 cup luke warm water
2 Tbsp olive oil
First off, preheat your oven to 500°F with the pizza stone placed on one of the low racks. Once the oven is preheated, let it sit an additional 20 minutes to heat up your pizza stone. Proof the yeast by adding the yeast and ONE tsp sugar to the cup warm water. Stir until dissolved.
Next, whisk together flour, ONE tsp sugar and salt in the mixing bowl.
In the KitchenAid mixer using the dough hook, add the yeast/water mixture slowly to the flour while it is stirring (Setting 3). Next add the olive oil and let the dough hook do it’s thing for about 4-5 minutes. If you find the dough not becoming one big ball and little pieces stay at the bottom of the bowl, add just a few drops of warm water at a time until it reaches your desired consistency.
Let the dough sit in the bowl for thirty minutes covered with a towel. After thirty minutes, split the dough in half and set both halves on a floured surface, cover for another thirty minutes.
Take one ball of dough and press it out onto a floured surface until it is the size and shape you want for your crust. Pick up the pressed out dough and place it on a pizza peel or flat cookie sheet that has been floured and sprinkled with corn meal.
Add your sauce, cheese and ingredients to finish off your pizza. Slide your pizza onto the hot pizza stone and let bake in the oven for 6-7 minutes. Take the pizza out and place it on a cutting board, cut and enjoy!
My favorite ingredients to top my pizza are: Bob Evans sausage (sage) (pre-cooked), fresh cut up spinach, chopped tomatoes and feta cheese. YUM!