GRAMA BONNIE'S PIZZA CRUST
This is my absolute favorite pizza crust. My grandmother has been making it for as long as I can remember. She's Irish and a wonderful cook but my Italian grandfathers' hand is definitely in this crust! It's shorter than most and has a flaky, tender, nearly pastry like texture. To get the full benefit of its yumminess I suggest cooking your pizza on a throughly heated pizza stone. (The active prep time includes the rising time and the cooking time is after the pizza has been rolled out and topped)
Provided by Aioli_Queen
Categories European
Time 1h10m
Yield 2 pizzas
Number Of Ingredients 7
Steps:
- Mix dry ingredients in a large bowl and set aside.
- Combine the yeast and sugar in a small bowl and add warm water. Warm means hot enough that you can only hold your finger in it for about 2 or 3 seconds but not so hot that you have to jerk your hand away.
- Allow the yeast and water to get bubbly, about 8 minutes.
- Add the yeast/water/sugar mixture and the olive oil to the dry ingredients.
- Gently mix with a wooden spoon and then switch to your hands. Dump the dough on a wooden board or counter top and knead until smooth and elastic (about 6-8 minutes). You may need to add more flour.
- When kneaded place the dough in a lightly oiled bowl and cover with a towel. Set in a warm place and allow to rise until double (about 45minutes).
- After the dough has risen gently punch it down, knead again and then divide into two equal pieces. Each piece is enough for an approximately 11inch pizza.
Nutrition Facts : Calories 1357.7, Fat 57.6, SaturatedFat 8.1, Sodium 595.1, Carbohydrate 185.9, Fiber 18.8, Sugar 2.9, Protein 30.7
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