I am not a big fan of the store-bought, ready-to-roll Pizza dough. For some reason it has a weird flavour to me, I don’t know? Preservatives? I can’t quite pinpoint it, but every time I am looking forward to Pizza and we were lazy and bought dough at the store I am disappointed, I’d rather pimp up a frozen Pizza with fresh ingredients to be honest.
This Pizza Crust is perfect – I will elaborate if you don’t mind because I know lots of people claim to have found the perfect dough and you feel most of them are lying, because they just like their Pizza different then you do. This crust is fluffy and airy but crunchy on the bottom, it holds up to extra sauce, extra cheese and extra pepperoni without getting soggy. If you love your Pizza thin and crispy feel free to move on now. If you are intrigued, read on and get your supplies ready!
If you have a stand mixer it is most convenient to make the dough with the hook attachment. It will look quite oily but I promise this will reduce after the dough has risen and it will not be oily at all after baking. You will need to plan ahead to make this but it is also possible to freeze it and make your own ready-to-roll crust. Simply spread the dough on a sheet of baking paper after the first rise, then cover with foil wrap and roll up. Fold up the edges and place in freezer bag. There you go! 🙂
- 500 grams flour
- 2 teaspoons yeast or 1/2 cube fresh yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 100 ml olive oil
- 250 ml milk
- 1 tablespoon Italian spice or 1 pinch each: Rosemary, Thyme, Oregano and Sage
- Dissolve the yeast in a little bit of lukewarm milk.
- Mix all Ingredients in a mixing bowl.
- Transfer to a lightly greased bowl, cover with foil wrap and let rise for about 2 hours or until doubled in bulk.
- Knead and divide the dough into 4 equal pieces for individual Pizza or spread on a baking sheet, you will not need additional oil. Cover with a clean kitchen towel and let the dough rise for another 30 minutes. Preheat the oven with your Pizza stone or turn a cookie sheet upside down instead.
- Add toppings of your choosing – I used pizza sauce, grated mozzarella, pepperoni, ham, button mushrooms, red bell pepper, onion rings and green olives.
- Bake at 200°C/390°F for 15 minutes.