We don’t have pizza often, but when we do, it’s always nice to have a homemade crust. I’ve used this recipe many, many times and always comes up a treat. If you want it to be gluten-free, make sure you use gluten-free bread/pizza flour. It doesn’t work with plain flour – just can’t get the right consistency.
We really like making Chicago-style deep dish pizzas … loaded with lots and lots of toppings, but this works well just for the flat version as well!
Basic pizza crust
Ingredients
- 15 g dried yeast
- 20 g caster sugar
- 20 g salt
- 250 g lukewarm water
- 1 tbs olive oil
- 425 g approx 3 cups bakers grade plain flour
Instructions
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Combine yeast, sugar, salt, water and oil in a bowl, whisk to combine. Cover and set aside for 10 minutes utnil bubble start to appear on surface.
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Transfer to a large bowl, add the flour and bring together in the bowl with your hands.
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Turn onto a lightly floured surface and knead until smooth and elastic. Place into a bowl, cover and stand in a warm place until doubled in size.
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Knock the dough down. Use about 1/3 of the dough for each pizza. Knead on a floured surface until smooth. Roll out until 5mm thick.
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Place onto a very hot pre-heated pizza stone and add toppings.
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Cook for 6-8 minutes or until base is golden and crisp.
Recipe Notes
Adapted from Masterchef Australia
