Isa's Pizza Crust
Caveat: Recipe NOT MINE. It's totally Isa Chandra Moskowitz's recipe and you should buy Vegan With a Vengeance, because this crust will melt in your mouth.
1 c warm water
1 1/2 t sugar
1 package (or 2 1/4 t) active dry yeast
2 T olive oil plus 2 t for the rising bowl
3 c all-purpose flour
1 t salt
cornmeal
1. Proof your yeast by putting it in your warm water, adding about 1/2 t of the sugar and placing the container somewhere dark. Five to ten minutes should do it.
2. While you're proofing, assemble your dry ingredients. Place the rest of the sugar, salt, and flour in a roomy bowl.
3. Check your yeast. If they're nice and bubbly on top, they're ready to go in.
4. Add the water/proofed yeast and 2 T olive oil.
5. Mix together and give it a good kneading for ten minutes.
6. Form the dough into a ball and pour 2 t of olive oil over the ball, flipping it so that the whole ball is coated in a nice film of olive oil.
7. Cover it with a cloth or plastic wrap and let it rise somewhere warm and dark. Let it rise for about an hour.
8. Once it's doubled in size, punch it down again and let it rise some more, 10 min to an hour. My Sithling and I did this and he was impatient, so we made it maybe 15.
9. Cut the dough in half and stretch out on a pizza stone or pan, and you have two nice 14" pizza crusts. Oh, if you want cornmeal on the crust, put that down first.
We turned ours into calzones and baked them at 400 F for 30 minutes.
1 c warm water
1 1/2 t sugar
1 package (or 2 1/4 t) active dry yeast
2 T olive oil plus 2 t for the rising bowl
3 c all-purpose flour
1 t salt
cornmeal
1. Proof your yeast by putting it in your warm water, adding about 1/2 t of the sugar and placing the container somewhere dark. Five to ten minutes should do it.
2. While you're proofing, assemble your dry ingredients. Place the rest of the sugar, salt, and flour in a roomy bowl.
3. Check your yeast. If they're nice and bubbly on top, they're ready to go in.
4. Add the water/proofed yeast and 2 T olive oil.
5. Mix together and give it a good kneading for ten minutes.
6. Form the dough into a ball and pour 2 t of olive oil over the ball, flipping it so that the whole ball is coated in a nice film of olive oil.
7. Cover it with a cloth or plastic wrap and let it rise somewhere warm and dark. Let it rise for about an hour.
8. Once it's doubled in size, punch it down again and let it rise some more, 10 min to an hour. My Sithling and I did this and he was impatient, so we made it maybe 15.
9. Cut the dough in half and stretch out on a pizza stone or pan, and you have two nice 14" pizza crusts. Oh, if you want cornmeal on the crust, put that down first.
We turned ours into calzones and baked them at 400 F for 30 minutes.