Dinners lately have been low-effort, with two exceptions: naan bread and pizza crust. I wasn’t 100% happy with the way my naan turned out, so I won’t be sharing it just yet. BUT. My first pizza crust turned out amazing! I used a very simplistic recipe I pieced together from online research and from talking with Amanda.
Easy Homemade Pizza Crust
First, I activated a packet of active, dry yeast by dissolving it in warm sugar water. The trick to activating yeast is getting the right water temperature – the water should be warm to the touch, but not steaming. I nuked a cup of water in the microwave and then waited for the steam to subside before dumping the packet of yeast in.
After 10 minutes, the yeast should have “bloomed” or looking thick and frothy:
In the past, I’ve had to try this technique with several packets of yeast because I just couldn’t get a good bloom. Its very easy to get discouraged, but it is worth it to keep trying!
While the yeast is activating, I mixed 2 1/2 cups of all-purpose flour (NOT bread flour) and about 1/4 t. salt in a separate bowl.
Then, slowly mix the dry ingredients in with the yeast and add a tablespoon and a half of olive oil.
Once a dough ball formed, I turned the dough out onto my pre-floured counter and kneaded it for 6 minutes. I would say I ended up adding almost another half cup of flour during the kneading process. Then, I put the dough into a glass bowl, covered it with a damp towel and let it sit for about 30 minutes.
At this time, I decided to split my dough into two equal sized pieces and put half in a freezer bag for later.
Then, I took a stick of butter and lightly ran it over my sheet pan. I dusted some locally milled corn flour over the butter. I rolled my dough out thinly, which is my preferred pizza crust, and baked it for 8 minutes at 425ºF.
Then, I added my toppings and baked it for another 8-10 minutes. This time, we went with buffalo chicken, ranch dressing, cheddar & Italian cheese mix, and diced red onions.
So easy and so good.