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Ultimate Pizza Crust
https://www.pizzamaking.com/forum/index.php?topic=1478.54
I found a Giordanos-style recipe on http://www.pizzamaking.com, and adjust the ingredients depending on the quantity/size of pies required.
Mix the yeast in the warm water, set aside while you mix the other ingredients.
Mix the remaining dry ingredients in a large bowl.
Add the oil, mix. You'll get a crumbly mixture.
Mix in the water/yeast. Do not overwork the dough, just get everything blended together. Add a little more water or flour as necessary to get a nice dough consistency. It should pull away from the mixing bowl, but don't get it too dry/firm.
Coat the dough ball with a little oil (quick spritz with cooking spray works fine). Cover with a piece of plastic wrap, set aside for a few hours to rise. Tip : put it in the oven, turn on the oven light to provide the slightest amount of heat.
Ingredients
3 Cups Flour (origional recipe)
This is for a 10" American Metalcraft deep-dish pizza pan, tapered sides (top rim is 10" diameter, bottom inside is 9"), 2" tall.
- 3 C. Gold Medal AP flour (375g)
- 2 tsp. Fleischman Active Dry Yeast (slightly less than one "packet")
- 1 ½ tsp. sugar
- ¾ tsp. salt
- 7 ½ Tbsp. Crisco Pure Canola Oil (105g)
- 1 ½ Tbps. Bertolli Extra Light Olive Oil (20g)
- ¾ C. + 3 ½ tsp. warm water (195g)
3½ Cups Flour
4 Cups Flour
- 4 cups flour
- 1 1 /4 +/- cup water
- 1 1 /2 pack yeast
- 2 tsp brown sugar
- 1 tsp salt
- 1 /3 cup oil, half olive, half canola
This yeilds about 1100g dough, although weight will vary depending on level of hydration. Crust for 11" pan required about 540g (after trimming).
5 Cups Flour
I found a Giordanos-style recipe on http://www.pizzamaking.com, and adjusted the amounts up to make enough for my three 9" pies:
- 5 cups Flour (King Arthur unbleached)
- 2 packages Yeast
- 1-1/2 Tbs Brown Sugar
- 1-1/2 tsp salt
- 1/2 cup Canola Oil
- 5 Tbs Olive Oil
- 1-1/2 cups + 2 Tbs Warm Water
Mix the yeast in the warm water, set aside while you mix the other ingredients.
Mix the remaining dry ingredients in a large bowl.
Add the oil, mix. You'll get a crumbly mixture.
Mix in the water/yeast. Do not overwork the dough, just get everything blended together. Add a little more flour as necessary to get a nice dough consistency.
Cover with a piece of plastic wrap, set aside for a few hours to rise.
6 Cups Flour
- 4 cups flour
- 1 1 /2 +/- cup water
- 1 1 /3 Tbs yeast
- 1 1 /2 Tbs brown sugar
- 1 1 /2 tsp salt
- 1 cup oil, 2/3 olive, 1/3 canola