Pizza Crust

This pizza crust is great for making personal pizzas at home. It is quick, easy, delicious, and vegan! Keep in mind you don’t want to go overboard with the toppings, because these are authentic Neapolitan-style pizza crusts and will get soggy if they have too many toppings.

Ingredients

• 5 c (600 g) all-purpose or 00 flour
• 1 1/2 tsp yeast (instant or active dry both work)
• 1 1/2 tsp salt
• 2 – 2 1/4 c ice water
• 2 T olive oil
• Whatever toppings you like (I’ve included some of my favorites below)

Method

1. In the bowl of your mixer or a large mixing bowl, whisk together flour, yeast, and salt.
2. If you are using a mixer, you will want to use the dough hook attachment. Add about 2 c of the ice water. Mix on low speed for 8-10 minutes. Dough should be slightly sticky on the bottom, but not stick to the sides of the bowl. If additional water is needed, add it slowly.
3. If you are not using a mixer, add about 2 c of the ice water and mix with a dough whisk or your hands until fully combined. Knead on a lightly floured countertop for about 15 minutes.
4. Lightly oil a baking sheet with olive oil – do not use parchment, as the dough will stick to it.
5. Divide the dough into 6 equal portions, roll into balls, and place on the oiled baking sheet. Lightly oil the tops, and cover with plastic wrap or non-stick cover.
6. Let rise for 1 1/2 – 2 hours.
7. About 1 hour before baking, preheat oven to 500F. If you have a pizza stone, make sure it is positioned in the top rack of the oven while preheating. A cast-iron flat-top skillet also works.
8. On a liberally floured surface, press down one pizza dough at a time lightly with fingertips, making sure to flip and flour both sides.
9. After a few minutes (2-3) use the back of your knuckles to stretch and shape the pizza dough into an approximately 12″ circle.
10. On a piece of baking parchment or a pizza peel sprinkled with corn meal or semolina, place the shaped dough.
11. Top with 1-2 T pizza sauce or olive oil, if you prefer a sauceless pizza, and additional toppings.
12. Bake on pizza stone or preheated cast-iron skillet for 5-7 minutes or until the edges are browned and crispy.
13. Cut and let cool for a minute or two before eating.

Favorite suggested topping combos:

You can always go with the obvious pizza sauce, cheese, veggies, pepperoni or sausage – we’ve tried all of these combos, and they’re delightful.

Margherita-style: about 1-2 T pizza sauce, sliced fresh mozzarella, bake. Add chopped fresh basil after removing from the oven.

Mushroom / Arugula White pizza: about 1 T olive oil, top with 2 T shredded mozzarella, 2 T goat cheese, shitake mushrooms sauteed in garlic and chopped tomatoes. Bake. Add about 1/2 c of arugula after removing from oven.

Let me know if you come up with delicious combinations of your own!