Make the Best Homemade Pizza Crust

There is no secret to knowing how to make the best homemade pizza crust anywhere. It does take some time and a really good recipe but after that you just need to practice.

This process will take two days. The pizza dough develops in both flavor and texture during the long resting period. This is the best homemade pizza crust to make ahead and freeze. Just allow to thaw in the refrigerator overnight before continuing with the recipe.

Recipe for the Best Homemade Pizza Crust

Ingredients:

• 4 ½ cups unbleached bread flour (or use 2 cups whole wheat in place of 2 cups of bread flour)
• 2 tsp salt
• 2 tsp instant yeast
• 1/4 cup good olive oil
• 1 3/4 cups water
• 1 Tbs honey
• Cornmeal for dusting the counter/ pan

1. Mix the flour, salt and instant yeast together in the bowl of your stand mixer.
2. Add the oil, sugar and water.
3. Mix well on low speed with a paddle attachment. The mixture will form a sticky ball of dough.
4. Change to the dough hook and mix on medium speed for five minutes. The dough should clear the sides of the bowl.
5. Turn the dough out on a clean, floured surface and knead for a few minutes, until the dough is elastic. Try not to add too much flour, but do add enough to keep it from sticking.
6. Divide dough into 3 balls and rub them with oil. Seal each ball in a gallon sized zippered storage bag and place in the refrigerator. You can also freeze them for up to 3 months.
7. Keep in the refrigerator overnight or up to three days.

1. Two to three hours before you are ready to make your pizza: take the dough from the refrigerator.
2. Place the balls on a floured counter and press with your hands into flat rounds about ½ inch thick.
3. Rub with olive oil and allow it to rest for two hours.
4. About an hour before baking your pizza place a baking stone on the lower rack of the oven. Turn the oven on to 500F.
5. With the backs of your hands and knuckles gently stretch the dough to the size and shape that you want.
6. Place on a rimless cookie sheet that has been dusted with cornmeal. This allows you to slide the pizza off the sheet and onto the preheated baking stone.
7. Repeat with as many crusts as desired.
8. Top with your favorite toppings.
9. Slide the pizza off the cookie sheet and on to the stone and bake for five to eight minutes.
10. Remove by sliding the pizza back onto the rimless cookie sheet.
11. Allow to set for a few minutes before cutting

This is a very versatile recipe and you can even freeze it for up to three months. Roll the dough thinner for a thinner crust and thicker for a thick crust. You can even allow the dough to rise for 20 minutes or so before baking.

You can top it with traditional tomato based sauce, Alfredo sauce, or just fresh tomatoes and basil. How you fix your pizza is totally up to you.