Pizza crust by hand

Handmade Pizza Crust Recipe from Italy | Water, Yeast, Flour, Salt

Region / culture: Italy | Preparation time: 2 hours | Cooking time: 10-15 minutes | Servings: 2-4

Introduction

Pizza crust is a staple in many households, whether it's for a quick weeknight dinner or a fun weekend meal with friends and family. Making pizza crust by hand is a rewarding process that allows you to customize the thickness and texture of the crust to your liking. In this recipe, we'll walk you through the steps to make a delicious pizza crust from scratch.

History

Pizza has been a popular dish for centuries, with its origins dating back to ancient civilizations such as the Greeks, Egyptians, and Romans. The modern pizza that we know today, with its round shape and variety of toppings, originated in Naples, Italy in the 18th century. The pizza crust, traditionally made with flour, water, yeast, and salt, is the foundation of this beloved dish.

Ingredients

1 cup of warm water (110-115°F)
1 envelope (0.25 oz or 7 g) of active dry yeast
3.25 cups of unbleached all-purpose flour
0.5 tbsp of salt

How to prepare

Here's a thin pizza dough I've been making forever (even before I became fat-free) with no oil.
Note: I use a pizza stone or fire bricks that I purchased from a masonry supply house after I broke my pizza stone.
Leftover slices always crisp up nicely in the toaster oven the next day for lunch.
Sprinkle yeast over the water and stir gently until dissolved. It should be a smooth and beige-colored mixture.
If it's not, throw it out and start again - check the expiration date on the yeast package.
Put it in a warm spot for about 5 minutes (I set it in the microwave).
Put 3 cups of flour and all the salt in a mixing bowl, and stir together.
Make a well in the center of the flour and pour in the yeast mixture.
Stir from the middle, mixing in flour from the sides just until a soft dough forms.
Turn the dough out onto a floured surface.
Dust your hands with flour and knead gently.
Gradually add the remaining 0.25 cup of flour until the dough is no longer sticky or tacky - about 5 minutes.
As you knead, scrape up bits of dough that stick to the work surface with a metal dough scraper.
Knead for 10-15 minutes until the dough is smooth, elastic, and shiny.
Knead only until smooth and springy. Overdoing it makes a tough crust.
Shape the dough into a ball and put it in a clean bowl (Note: don't use a cold bowl ~ rinse it out with warm water and wipe it dry).
Cover the bowl tightly with plastic wrap and put it in a draft-free warm place (75-85°F (29°C)).
It will double in size after about an hour - takes 1-0.5 hour at lower temperatures.
Press the air bubbles out of the dough (don't "punch" it - be gentle).
Gently shape it into a round ball and let it rest for 10 minutes.
I cover it with the inverted mixing bowl so that it doesn't dry out.
Roll or stretch it out into a pizza shape, cover it with your favorite toppings, and bake at a high temperature.
If I am going to use especially moist toppings, I precook the crust for 5-10 minutes.
This recipe makes a 15-16 inch pizza.
Alternatively, you can divide the dough into two equal pieces for two 12 inch round flat pizzas.
Or divide it into 18 equal-size portions for 3 inch appetizer-sized pizzas.
Use the dough within 2 hours.
Or press out the air bubbles again, shape it into a round ball, put it in a bowl covered with plastic wrap, and set it in the refrigerator.
Refrigerate it for up to 24 hours.
Let it come to room temperature before using.
It will freeze nicely - wrap it tightly in plastic and freeze it for up to 4 months.
Before using, thaw it in the refrigerator for 1-2 days or a few hours at room temperature.

Variations

Add herbs and spices to the dough for extra flavor.
Use whole wheat flour for a healthier crust.
Experiment with different toppings such as pesto, BBQ sauce, or buffalo chicken.

Cooking Tips & Tricks

Use warm water (110-115°F) to activate the yeast and help the dough rise.

- Knead the dough gently and only until smooth to avoid a tough crust.

- Let the dough rise in a warm, draft-free place to ensure it doubles in size.

- Precook the crust for 5-10 minutes if using moist toppings to prevent a soggy crust.

- Freeze any leftover dough for future use by wrapping it tightly in plastic.

Serving Suggestions

Serve the pizza crust with your favorite toppings such as tomato sauce, cheese, vegetables, and meats. Pair it with a side salad or garlic knots for a complete meal.

Cooking Techniques

Roll or stretch out the dough into a pizza shape before adding toppings.

- Bake the pizza at a high temperature (450-500°F) for a crispy crust.

Ingredient Substitutions

Use instant yeast instead of active dry yeast for a quicker rise.

- Substitute whole wheat flour for a nuttier flavor.

Make Ahead Tips

Prepare the dough ahead of time and refrigerate for up to 24 hours before using.

- Freeze any leftover dough for up to 4 months.

Presentation Ideas

Top the pizza crust with a variety of colorful and flavorful toppings for an eye-catching presentation. - Cut the pizza into slices or squares for easy serving.

Pairing Recommendations

Serve the pizza crust with a side of marinara sauce or garlic butter for dipping.

- Pair with a glass of red wine or a cold beer for a classic combination.

Storage and Reheating Instructions

Store any leftover pizza crust in an airtight container at room temperature for up to 2 days.

- Reheat the crust in a preheated oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 1g

- Sugars: 0g

Fats

- Total Fat: 0g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Calcium: 10mg

- Iron: 2mg

- Potassium: 70mg

Alergens

Contains gluten

Summary

This pizza crust recipe is a good source of carbohydrates and protein, while being low in fat. It is also free of added sugars and saturated fats, making it a healthier option compared to store-bought pizza crusts.

Summary

Making pizza crust by hand is a fun and rewarding process that allows you to create a delicious and customizable base for your favorite toppings. With a few simple ingredients and some patience, you can enjoy a homemade pizza crust that is crispy, chewy, and full of flavor.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her small village in Italy. I had always admired her cooking skills and the delicious meals she would whip up in her humble kitchen.

On this particular day, Maria invited me to join her in making pizza from scratch. I was thrilled at the opportunity to learn from her and eagerly followed her instructions as she gathered the ingredients and began to work her magic.

Maria started by mixing flour, water, yeast, salt, and a pinch of sugar in a large bowl. She then kneaded the dough with her hands, the movements fluid and practiced. As she worked, she shared stories of how she had learned to make pizza crust from her own grandmother, who had passed down the recipe through generations.

I watched in awe as Maria expertly shaped the dough into a smooth, round ball and covered it with a clean kitchen towel to let it rise. She then showed me how to roll out the dough into a perfect circle, using just the right amount of flour to prevent sticking.

Next, Maria taught me the secret to a perfect pizza crust – olive oil. She drizzled a generous amount over the rolled-out dough and spread it evenly with her fingers. This step, she explained, would give the crust a golden, crispy texture and a rich, savory flavor.

Once the crust was ready, Maria topped it with her homemade tomato sauce, fresh mozzarella, and a sprinkle of basil leaves. She then placed it in a hot oven, the tantalizing smell of melting cheese and bubbling sauce filling the kitchen.

As we waited for the pizza to bake, Maria regaled me with stories of her childhood in Italy, where pizza was a beloved tradition enjoyed by families and friends. She spoke of the simple pleasure of sharing a meal together, the laughter and conversation that flowed freely around the table.

When the pizza was finally done, Maria pulled it out of the oven, the crust perfectly golden and crispy. We sat down at her dining table and savored every bite, the flavors bursting on our tongues and bringing smiles to our faces.

That day with Maria was a turning point for me. I had always loved cooking, but watching her create something so delicious and heartfelt inspired me to delve deeper into the culinary world. I returned home with a newfound passion for experimenting in the kitchen and a desire to learn as much as I could about the art of cooking.

Over the years, I have made Maria's pizza crust recipe countless times, each batch turning out better than the last. I have shared it with friends and family, who have marveled at the simple yet profound flavors of this humble dish.

As I sit here now, reflecting on that fateful day in Maria's kitchen, I am filled with gratitude for the gift she gave me – not just a recipe, but a deeper understanding of the joy that comes from sharing food with loved ones. And so, I continue to honor her memory every time I roll out the dough, drizzle on the olive oil, and savor the taste of a perfectly baked pizza crust made by hand.