1 envelope of yeast
1 cup water
1 tbsp sugar
1 tbsp olive oil

2 cups bread flour
2 tbsp gluten
1 tbsp salt


Mix the yeast, sugar and 1 cup of warm water. When the yeast is foamy add the oil and the dry ingredients. Add some additional flour to prevent sticking (it should be a very soft dough), and knead for 5 minutes.Coat the ball with additional olive oil and put in a covered bowl
Let rise for at least an hour in a warm, draft free spot. When the dough is doubled in bulk, turn it out onto a floured board and roll out to 12 - 14 inches, depending on thick/thin crust preference. Form a ridge on the outside to keep the sauce in. The dough is very easy to shape. Brush with olive oil. Return the formed crust to a warm place. Turn the oven to 500 F . When ready, bake the crust for 5 minutes.
Add the sauce toppings (which could be simply a sprinkling of olive oil, rosemary and coarse salt), reduce the temperature to 400 F and bake for approximately 10 -15 minutes or until the exposed crust is nicely browned.


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