Good dough is the secret to a supreme quality pizza. Presence of a good texture and air bubbles are all good signs of a fine pizza crust. Being patient and gentle with the dough are essential traits that will definitely work in your favour to ultimately get a great pizza crust.

Important Pointers on How To Make Pizza Crust

Firstly, allow slow percolation of the pizza dough for 24 hours or more as it gives the enzymes sufficient chance to form a complex and delectable pizza crust. You should also be very careful about not allowing the air bubbles and gas to escape out of the dough so that one finally ends up with a bubbly, multi textured and superior-tasting pizza crust.

Preparation Time: 1 hour
Cooking Time: 15 minutes
Total Time: 1 hour, 15 minutes
Serves: 1 pizza

Ingredients

Yeast (3 teaspoons)
Sugar (1 teaspoonful)
Pre-warmed water (120 ml)
All purpose or plain flour (1 ¼ cup or 150 grams)
Salt (1 teaspoon)
Extra-virgin olive oil (30 ml)
Dried ground corn (for dusting)

Procedure

The foremost step for preparing pizza crust is proofing the yeast which simply means to make certain that the yeast develops, undergoes fermentation and is active. For activating the yeast combine it with some sugar in a small-sized mixing bowl. Pour tepid water (100-105 degrees) into the bowl, combine well and set aside for 5-7 minutes.

Avoid using water that is heated beyond the recommended temperature as it would most likely destroy the yeast. One could simply add dry yeast to the dough and totally skip the above step. It is all up to personal choices. Once you notice foam in the mixture that emits a bread-like odor then it is an indication that your yeast has proofed a little.

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In a medium-sized bowl all purpose flour, extra-virgin olive oil, salt and activated yeast mix must be combined and then kneaded well for about eight or so minutes till one gets a pliable soft dough with moderate amount of stiffness. After kneading the dough it must be covered with flour-dusted fine cloth, plastic wrapping or some casing to stop any moisture from being lost and the dough getting contaminated by other contending yeast types.

Do not disturb the dough and set it in a location that has temperature setting closest to twenty-seven degrees centigrade which is deemed ideal for proofing the yeast and facilitating rising of the dough. No sooner has the dough doubled in volume and isn’t springing back when prodded with fingertips then you know that it is ready to be used for preparing your pizza crust.

Once dough has risen, make smallish balls bearing in mind that a hundred grams of dough is used for making a pizza measuring ten to twelve inches and 375 grams for making twelve to thirteen inches pizza.

In a gentle manner the dough must be stretched and utmost care taken to preserve the trapped gas within. Press down upon the dough balls for flattening them to a slight extent and getting globular discus shapes. Set them aside for 30 minutes.

With well-dusted hands place a dough disc on a pre-greased baking pizza pan, patting it using fingertips and slowly stretching it to cover the entire dish ensuring a thicker layer around the rim. Add the sauce and toppings you prefer and then place it into an oven that is preheated till 230 degrees centigrade for a time period of fifteen to twenty minutes or till you notice a nice golden-brownish appearance to it. Take out the baked pizza and set aside for about five minutes prior to serving it.