A quick search of this site and you’ll see that pizza is a favorite of mine and those I love. I’ve made zucchini crust pizza, great if you’re watching your weight, polenta crust pizza, and now pizza pie. Traditional crust pizza either features a thin crust, which is usually crisp, or a thick crust, which is usually more bread like. While my personal preference is for a thin crust, this pizza pie looked so delicious I just had to wander from my usually preference and go thick and bready. Thin crust is still my favorite, but this recipe was delicious and I’d certainly made it again.
The secret to this wonderful crust is the preparation-it’s allowed to rise overnight in the refrigerator. It does take a wee bit of planning and I promise it’s worth the extra effort.
- One envelope dry active yeast
- One and one-half cups warm water (105-110 degree Fahrenheit)
- Two tablespoons olive oil
- Two cups all purpose flour
- Two teaspoons sea salt
- Two additional cups of flour
In a large mixing bowl dissolve the yeast in the warm water and allow to stand about 10 minutes. Mixture will bubble.
Into the yeast mix the two tablespoons of olive oil, flour, and salt.
From this point you will add the additional two cups of flour kneading between additions until a stringy ball forms. ET I usually add one cup, knead, and then a third of a cup at a time, kneading between. You may not use the whole two cups.
Once your stringy ball forms, continue to knead for about 10 minutes. The ball will become smooth and elastic.
Please note that kneading is why pizza makers have lovely arms–this is a bit of work! And well worth it. Once you’re done kneading, turn the ball into a bowl coated with olive oil, cover with plastic wrap, and allow to rise for 24 hours.
When you are ready to make your pie, pre-heat your oven to 475. Generously oil a 13 X 18 rimmed baking sheet and working gently, stretch the dough to fit the pan.
If your dough keeps springing away from the shape you are trying to mold it to, allow it, and you, to rest for 10 minutes, then continue until the entire pan is covered.
Top as usually and bake for 20 to 30 minutes, or until the crust is golden brown.
Copyright ElleVeg 2014