Best (and Easiest) Pizza Crust Ever

Yeah, I know that subject line is akin to throwing down the gauntlet. But seriously, this crust is good. So easy, requiring so little time, and it comes from Rose Levy Beranbaum (she of the Cake Bible). How can you go wrong?

In fact, I made this twice (twice!) in one week alone. It seemed like an easy Sunday dinner with the boyfriend last weekend, and then I was so enamored of it that I whipped it up again last night, left the dough to rise in the fridge all night and day, pulled it out before my run after work, and was able to shape and bake it just in time for dinner. How awesome is that!


As for why this is the best crust ever - number one was time. You mix it up (the less mixing the better), don't knead it, and just plop it into a 2 c. liquid measuring cup with some olive oil for its first rise. You don't worry if it's lumpy or shaggy, you just let it go. Rises take no time at all thanks to rapid rise yeast, it shapes easily, and it's only in the oven for a total of 10 minutes. After a quick trip under the broiler, the cheese is nice and brown and bubbly and the crust is a beautiful golden brown. And once you bite into it - oh my goodness, sooo good. It's crispy and chewy, not oily or greasy at all. It crackles between your teeth and is sturdy enough for the loads of toppings I put on it. Not only that, this recipe makes exactly enough for two personal sized pizzas. Seriously, it's the perfect amount. I was at the "just right" point both times I finished mine, and had enough room for a little cake or a cookie afterwards.

So go - stop buying pizza delivery, and make this pizza! I topped mine with a thin layer of pizza sauce, a thick layer of sauteed onions and mushrooms, and a light sprinkling of mozzarella cheese. The boyfriend, carnivore that he is, made a double decker of a pizza - two layers each of pepperoni and mozzarella (I didn't get a picture of his - he ate it too quickly!).


Perfect Pizza Dough (from the Bread Bible by Rose Levy Beranbaum)

3/4 c. plus 1 T. AP flour
1/2 tsp. rapid rise yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 c. water (70-90 degrees)
4 tsp. olive oil

One hour before shaping, or for best flavor development, 8-24 hours ahead, mix the dough. In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick a little, and be a little rough looking, not silky smooth. Do not overmix, as this will cause the dough to become stickier.

Let the dough rise. Pour the oil (I only used a third of the oil called for) into a 2 c. measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers or an oiled spatula, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly. If you want to use it soon, allow it to sit at room temperature for 1 hour or until doubled. For the best flavor development, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes or until slightly puffy. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven.

Preheat the oven. Preheat the oven to 475 degrees 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating.

Shape the pizza and let it rise. With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan(s), and spread it all over the pan(s) with your fingers (I didn't bother doing this). (If making 2 pizzas, divide the dough in half.) Set the dough on the pan(s) and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holds, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered, to relax it. (I'm too impatient and didn't do this)
Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle (7 inches for the 2 pizzas), leaving the outer 1/2 inch thicker than the rest to form a lip. If the dough resists stretching (as will happen if you have activated the gluten by overkneading it), cover it with plastic wrap and let it rest for a few minutes longer before proceeding. Brush the surface of the dough with any remaining olive oil (not necessary). Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air. (again, impatience - this didn't happen, I waited about 15 minutes)

Bake the pizza. Set the pizza pan directly on the hot stone and bake for 5 minutes.

Add the toppings and return it to the oven for an additional 5 minutes. After 2 minutes, slip a small metal spatula under one edge, and if the bottom is golden, raise the pizza to a higher shelf.

Place under broiler for ~1 minute or until cheese is browned and bubbly and crust is golden brown.