How often do you order pizza or bake one from the store or a take and bake store? I bet it is much more often than making a pizza from scratch. If that is not the case for you I applaud you in your pizza skills and am excited to share with you a crust recipe that you can try. Those of you that it does apply to prepare to try the homemade pizza and never go back to bought again!
This recipe is a mash-up from inspiration from an All Recipes’ recipe, comments on it and my knowledge on baking. It is amazing, doesn’t have to rise, easy to mix up, you can add seasonings to it, and you get to make a pizza exactly the way you like it.
Food Science notes: •Adding the sugar with the yeast will help it activate faster. The yeast will feed off the sugar and do its yeast thing. Also the crust will be fluffier and little more bread like by adding the yeast and water together first and not just adding water to all the dry ingredients. •When kneading the dough you are forming the gluten bonds that give bread its texture. • If your water is to hot you will kill your yeast, best indication of this is that it never starts to smell yeasty, It can be too cold and still work just take longer to rise, but do not go above 110°