pizza crust

01 Jun, 2026

makes three 16" crusts, 1hr 20mins.

in a small bowl, bloom for 5 minutes

• 2.5 cups warm water
• 3 tsp sugar
• 3.5 tsp fast acting yeast (1.5 packets)

in a mixing stand bowl, stir

• 6 cups flour (half bread half AP)
• 3 tbsp olive oil
• 3 tsp salt

steps

1. preheat oven with stone/cast iron at 500.
2. add the wet to the flour after blooming
3. dough hook knead for 8 minutes at medium speed until one piece.
   • smooth tacky, slight bounce back. add extra tbsp at a time of water if flaky
4. shape dough to a neat ball and transfer to an oiled bowl
5. cover with plastic wrap for 45 minutes or until double
6. make a sauce and prep any toppings
7. divide dough into thirds, wrap two for freezer (keeps for 3 months, thaw in 3 hours).
8. spread dough to 1/4 to 1/2 inch thick on floured countertop, transfer to stone/cast iron
9. add the sauce and toppings. Bake for 7-10mins until crust is golden and cheese is boiling
10. transfer to cutting board, cut, and separate pieces slightly to release steam. serve