Well, it has certainly been quite a while since my last post!  I’ve still been cooking and baking and creating, but finding the time to sit at the computer to upload photos and recipes is the real challenge!

This is a recipe I’ve been wanting to post to the site for a long time.  Since one of my goals for this blog is to have an easy place for my kids to look up my recipes in the future, this one will have to be up there with the most popular.  Ever since I started cooking this homemade pizza crust, my family has been demanding it more than takeout pizza.  The crust is lightly crispy on the bottom, and fluffy and chewy inside.

For easiest results, start it the night before.  However, it can also be prepared just an hour or two before the meal using quick-rise years.  I used to make it by hand, but now I usually thrown it all in the bread machine to knead.  My family always insists on two crusts, too, though I only have one real pizza pan (for now).  Therefore, you’ll see a few pan options here. 

1. 1.In the bowl of a  bread machine, combine 1-1/4 cups hot-to-touch water, 1 tbsp olive oil, and 1 tsp salt.
   

2. 2.Add 3-1/4 cups of unbleached flour (or replace up to half of the flour with whole wheat flour) and 2 tsp traditional yeast.  (If you are making the quick version, use quick-rise yeast.)
   

3. 3.Use the “dough” setting and allow the machine to knead the dough.
   

4. 4.Grease a large bowl and place dough in the bowl, turning to coat evenly with oil.  Cover with a plate and refrigerate overnight (or allow to rise at room temperature for 1 hour).
   

5. 5.Grease a pizza pan or cookie sheet.  Dust lightly with cornmeal, if desired.
   

6. 6.See how much it rose just in the cool fridge?  Now, carefully lift out dough ball and allow it to stretch evenly, turning it in your hands gently.  Let gravity work for you!  I’d have taken a picture but it’s hard when both my hands are holding the dough.
   

7. 7.When the dough is close to the size and shape of your pan, lie the dough in the pan and press it to fit.  Smooth out any larger bumps and build up the edges, if desired.
   

8. 8.You can top and cook your pizza at this point, or you can refrigerate again for later.  I’ll often prepare the dough the night before, get the dough in the pans in the morning, then my kids can top and bake them while I’m still at work in the evening.  If saving for later, cover with parchment paper.
   

9. 9.Remove dough from fridge and preheat oven to 425’F.  Top pizza with your favourite toppings.  We do pizza sauce, pepperoni, peppers and mozzarella.  Bake for 20-25 mins in the middle of the oven.
   

10. 10.Allow to stand for 5-10 minutes after removing from oven.  Slice and enjoy!
    

PIZZA CRUST

Prep: 30 mins, plus overnight, plus 20 mins

Oven: 425’F

Makes: 1 14” pizza dough

1-1/4 cups hot-to-touch water

1 tbsp olive oil (plus more for greasing)

1 tsp salt

3-1/4 cups of unbleached flour (or up to 1/2 of flour whole wheat)

2 tsp traditional yeast (or quick-rise yeast)

cornmeal for dusting

Bread machine version

1. 1.In the bowl of a  bread machine, combine 1-1/4 cups hot-to-touch water, 1 tbsp olive oil, and 1 tsp salt.
   

2. 2.Add 3-1/4 cups of unbleached flour (or replace up to half of the flour with whole wheat flour) and 2 tsp traditional yeast.  (If you are making the quick version, use quick-rise yeast.)
   

3. 3.Use the “dough” setting and allow the machine to knead the dough.
   

(Proceed to step 4)

Hand kneading version

1. 1.In a large bowl, combine 1-1/4 cups hot-to-touch water, 1 tbsp olive oil, and 1 tsp salt.
   

2. 2.Add 2-3/4 cups of unbleached flour (or replace up to half of the flour with whole wheat flour) and 2 tsp traditional yeast.  (If you are making the quick version, use quick-rise yeast.)
   

3. 3.Combine thoroughly with a wooden spoon.  Turn onto a lightly floured surface.  Knead 8 minutes, incorporating 1/4 cup flour.
   

(Proceed to step 4).

4. 4.Grease a large bowl and place dough in the bowl, turning to coat evenly with oil.  Cover with a plate and refrigerate overnight (or allow to rise at room temperature for 1 hour).
   

5. 5.Grease a pizza pan or cookie sheet.  Dust lightly with cornmeal, if desired.
   

6. 6.See how much the pizza dough rose just in the cool fridge?  Now, carefully lift out dough ball and allow it to stretch evenly, turning it in your hands gently.  Let gravity work for you! 
   

7. 7.When the dough is close to the size and shape of your pan, lie the dough in the pan and press it to fit.  Smooth out any larger bumps and build up the edges, if desired.
   

8. 8.You can top and cook your pizza at this point, or you can refrigerate again for later.  If saving for later, cover with parchment paper.
   

9. 9.Remove dough from fridge and preheat oven to 425’F.  Top pizza with your favourite toppings.  We do pizza sauce, pepperoni, peppers and mozzarella.  Bake for 20-25 mins in the middle of the oven.
   

10. 10.Allow to stand for 5-10 minutes after removing from oven.  Slice and enjoy!