Recipe trials... they never end. Not for me they don't. Even if I have a recipe I know we love. A go-to recipe that I make for years... that doesn't mean I'll never try a similar new recipe in the future to see if we might like it better, or perhaps our tastes have changed over the years and we find we like a different recipe better.
I have a pizza crust recipe I love. I've made it for 20 years. I've posted it here numerous times.
At this point in our lives, we typically eat keto or low carb but sometimes we just want a real, traditional flour-based awesome pizza crust. Last weekend I decided although I love my go-to crust of the last 20 years, I'd go ahead and try a new one just to check and make sure I still love my go-to crust of the last 20 years.
And I do.
This one is fine... it's good. Interestingly enough, it doesn't use dry milk like my go-to recipe does, but it tastes almost exactly like the one I usually make which does use powdered milk.
I made two pizzas last weekend; One regular pepperoni (my husbands favorite) and one a Greek Style with feta, kalamata olives, garlic and spinach. If you follow me on Instagram I'm sure you saw them on my story.
Pizza Dough
2 1/4 t dry active yeast
1 t sugar
1 1/4 c warm (not hot) water
dash of salt
3+ c bread flour or all purpose flour
2 T olive oil
Mix the yeast, sugar and water together in a small bowl and let it foam for a couple minutes while you mix the flour and salt together in a large mixing bowl of a stand mixer like KitchenAid. Add the water/yeast mixture and the olive oil.
Stir with the bread dough hook slowly until it starts to mix and then up to a slow-medium. Let it knead for about 5 minutes. Rub your hands with oil and remove the dough ball from the bowl - it will be a bit sticky. Cover it with a thin layer of oil and place into a sprayed/oiled bowl and place in a warm area to raise to double size.
Preheat your oven to 500 degrees. Heat your pizza stone in the oven while it's preheating.
Separate your dough into 2 or 3 (depending on how many you want and how thick the crust).
Sprinkle flour on parchment paper and form your dough into a circle, pressing or rolling it out as thick and large as you wish.
Now you can bake your pizza on the pizza stone by removing it, tossing on some cornmeal so the dough doesn't stick, and carefully transferring your dough to the hot stone and quickly adding the cheese and toppings and sauce you want or you can transfer the dough to the stone still on parchment and bake it that way. Up to you. Either way, make your pizza, bake it for about 20 minutes and check for doneness in the center.
