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

  1. 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.
  2. Transfer to a large bowl, add the flour and bring together in the bowl with your hands.
  3. 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.
  4. 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.
  5. Place onto a very hot pre-heated pizza stone and add toppings.
  6. Cook for 6-8 minutes or until base is golden and crisp.

Recipe Notes

Adapted from Masterchef Australia

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