This was another find from All recipes. I love the fact that you can read other people's comments and see a rating before you make it. I thought my pan pizza crust wasn't going to turn out so I quickly whipped this up. It was great. 5 minutes to measure and 10 to rest the dough and it was ready. My husband prefered this crust to the pan crust because he likes a chewy, soft crust better. I loved the fact that I could make this so quickly and not have to wait 2 hours for the crust to rise. I sprinkled mine with a little garlic salt w/ parsley.
Valentino's Pizza Crust
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
DIRECTIONS
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.
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