Every couple of months I get a text from my younger brother asking me for this pizza crust recipe. It is so deliciously easy, you can send the recipe via text.
It can be as quick or as time consuming as you want it to be, and always tasty. It’s versatile so you can give the picky eaters their cheesy pizza and pile on the artichoke hearts and chicken or potatoes, onions, and rosemary all on the same pizza. Makes me want a slice just thinking about it.
1 cup warm water
2 1/4 heaping tsp. yeast
2 Tbsp. olive oil
1 tsp. sugar
1 tsp garlic salt
2 1/2 cups flour
Preheat oven to 450*F. In a large bowl, stir warm water and yeast together till yeast has dissolved. Add oil, sugar, salt and oregano; stir to combine. Next add about half of the flour, stir till wet ingredients are sticky with flour. Now add the rest of the flour and mix with your hands till it is a smooth soft dough. You may need to throw in an extra handful of flour when kneading.
Now, if I have time, I like to let my dough rise twice for a tastier thicker dough. But if you don’t have time for that, then you can stretch your dough onto your pizza pan right away, poke holes into it with a fork, and then put toppings on it. If you have time to let it rise, go ahead and cover dough, put it in a warm spot, and let it rise a bit—the longer the better. Once it has risen to your standards, stretch it onto your pizza pan, poke holes into it with a fork, and put toppings on it. Then cover the entire uncooked pizza and let it rise one last time till you are ready to bake it. Bake it for 10-15 minutes until crust is browned and cheese is melted.