Perfect Pizza Crust
Although I love the topping combinations it's the fabulous pizza crust that keeps me going back to a local pizzeria called Zaza's. Chef John Beechboard co-owner of ZaZa's shared their recipe. He says the secrets to making a great crust are using Tipo 00 flour and adding the water slowly.
Place the flour in the bowl of a stand mixer. Don't sweat it if your don't have a stand mixer, just use a regular mixing bowl.
On one side of the bowl add the dry yeast and on the other side add the salt. This keeps the salt from killing the yeast.
Slowly add the water. Pour it in where it looks dry and stir. If you have a stand mixer with a dough hook let it run for about 5 minutes. Otherwise stir the ingredients until everything is well incorporated then knead until the dough is smooth.
Form the dough into a ball, place in an oil bowl and cover with a towel.
Allow the dough to rise for about 1 hour or until it doubles in size.
Turn the dough out onto a lightly floured surface, dust with a little more flower and gently flatten. Now let gravity do the work. Lift the dough and work around the edges with your finger tips. Allow gravity to stretch it out.
Place the prepared dough on a pizza pan lightly dusted with cornmeal.
Cover with your favorite sauces. Bake it in your oven preheated to it's highest temperature for about 10 minutes.
Recipe provided by John Beachboard
Time to prepare: 1 hour, 30 minutes.
Serves one 12-14 inch crust.