Pizza Crust, a la Kelli

Use the recipe based on the size of pizza pan you have.

12 inch 14 inch 16 inch 18 inch

Warm water: 2/3 cup 3/4 cup + 2Tbs 1 cup + 2 Tbsp 1 1/2 cup

Sugar: 1 Tbsp 4 tsp 5 tsp 2 Tbsp

Olive Oil: 3/4 tsp 1 tsp 1 1/2 tsp 2 tsp

Active Dry Yeast: 1 tsp 1 tsp 1 tsp 1 tsp

High Gluten Flour*: 1 1/2 cup 2 cups 2 2/3 cups 3 1/2 cups

Salt: 1/2 tsp 1/2 tsp 3/4 tsp 1 tsp

* Or use Bread Flour

Measure the warm water and pour into the bowl of an electric mixer with a dough hook or a bread maker that is large enough to hold your dough. This recipe uses a high gluten flour that is too difficult to knead by hand and develop the gluten adequately. Add the sugar, oil, and yeast. Add the flour and begin mixing. When the dough comes together, add the salt. Knead the dough on low speed for about 3 minutes and then stop to assess the moisture content. The dough should be sticky to the touch, but not stick to your hands. It should clean the sides of the bowl, but may stick slightly to the bottom. If the dough is too sticky add a few tablespoons of flour and knead it 8 minutes more.

Form the kneaded dough into a ball. Place into a lightly oiled bowl. Cover with plastic wrap (oil the plastic wrap) and let the dough sit on the counter for 1-2 hours until doubled in size.

Can of crushed tomatoes in puree for pizza sauce and add spices.

Baking Pizza

Preheat the oven to 500 degrees and place your rack on the bottom rung. I put cornmeal on the pan. Roll out the dough. Spread olive oil around the edges. Top pizza as desired. Bake 8-15 minutes until crust is golden brown.