Crust Own Recipe

Mix dry ingredients

In a large mixing bowl combine 2.5 cups all-purpose flour, 1 tsp instant dry yeast, 1 tsp fine sea salt, and 0.5 tsp granulated sugar. Whisk briefly to distribute the yeast and salt evenly through the flour.

Add liquids and form dough

Make a small well in the center of the dry mix. Pour in 1 cup warm water (about 100–110°F / 38–43°C) and 1.5 tbs extra-virgin olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms and most of the flour is hydrated.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is very sticky, sprinkle up to 2 more tablespoons of flour total. Alternatively, knead in a stand mixer fitted with a dough hook on medium speed for 4–6 minutes.

First rise

Lightly oil the inside of a clean bowl with a little olive oil. Place the dough ball in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled, about 60–90 minutes. (For more flavor, refrigerate covered for 12–48 hours instead; bring back to room temperature before shaping.)

Punch down and portion

Gently deflate the risen dough by pressing it down with your fist. For a single 9-inch crust, shape into one ball. For small rounds, divide into 6–8 equal pieces and shape each into a tight ball. Let rest, covered, for 15–20 minutes to relax the gluten.

Shape the crust

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet in place if you have one. Sprinkle semolina or cornmeal (1 tbs) on a pizza peel or the back of a baking sheet to prevent sticking. Flatten a dough ball with your fingertips, then press and stretch outward, rotating as you go, until you reach a 9-inch round (or desired size). Aim for a slightly thicker rim for a defined crust. Avoid overly stretching thin the center.

Transfer and dock

Transfer the shaped crust onto the prepared peel or sheet dusted with semolina. If you want a crisper center, lightly dock (poke) the center a few times with a fork, leaving the outer rim untouched.

Par-bake (optional for very crispy crust)

Slide the crust onto the preheated stone or sheet and bake for 4–6 minutes until the surface just sets and begins to color lightly. Remove, then add toppings and finish baking for another 4–8 minutes until golden and crisp. If not par-baking, add toppings now and bake 8–12 minutes until crust is golden and cooked through.

Bake (if adding toppings directly)

If adding toppings before any baking, slide the topped pizza onto the preheated stone or sheet and bake at 500°F (260°C) for 8–12 minutes. Rotate halfway through for even browning. Bake until the crust is golden, the edges are puffed, and toppings are bubbling.

After the pizza comes out of the oven, mix 1 tbs melted butter or olive oil with 0.25 tsp garlic powder. Brush this mixture over the hot crust edges. Sprinkle 1 tbs grated Parmesan and 1 tbs chopped fresh parsley over the brushed rim. Serve immediately.