Walt's Corner

I found this recipe years ago on Robbie’s Recipes. Perfect for when you don’t have a whole lot of time but want some home made pizza. No resting required. Got time and want a thicker crust? Let it rise a half hour or more.

This is the third and final installment (as of now) of my trilogy of pizza crust recipes, along with my deep pan crust and hand tossed recipes.

Ingredients

• 1 packet (2.25 tsp) active dry yeast
• 1/4 tsp. granulated sugar
• 3/4 cup 110 degree water
• 1 3/4 cups all-purpose flour
• 1/2 tsp. salt
• pizza sauce – of your choice, here is mine
• shredded cheese – of your choice, as needed
• toppings – of your choice, as needed

Directions

• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In a separate bowl, combine flour and salt.
• Pour yeast mixture over flour mixture and mix well with a heavy spoon.
• Turn dough onto a floured surface and knead for 2 minutes.
• Working from the edges to the center, press dough into a 12″ circle. We’ve also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
• Place dough on a lightly greased pizza pan and stretch dough to edges or make on a peel and slide onto a stone
• Spread sauce over crust and top with cheese and desired toppings.

Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.