Search for a Recipe

Wednesday, 24 August 2016

Fabulous Versatile Pizza Crust

We really do love pizza, and prefer homemade crusts to any other.  I've posted thin crust, regular crust, individual-sized crustfocaccia crust, sourdough crust.  They're all terrific and delicious.  This recipe is nice since it's got more of the taste of sourdough even if you don't have a starter going.  You can let it rise for a puffier crust, (or cook right away for a thinner, crispier crust).  This recipe is also fabulous because you don't have to use the dough to make all pizza crusts.  You can use this dough for bread, rolls or pizza crusts!  Win-win!  If you make small-sized crusts, they freeze perfectly in ziploc bags and can easily be topped and baked later for a quick and easy meal!  Top with your favorite pizza toppings and enjoy!

A fresh, delicious gluten-free pizza - right out of the oven! 

Crispy, thin crust shown before and after baking.  Even if the crusts sink a little after the first partial-bake, I find they puff right on up again once toppings are added and they are cooked again. 
Before and after cooking with sauce, fresh spinach, ham, cheese & hot pepper flakes.

Fabulous Versatile Pizza Crust: 

Make one batch of my Speedy Version of my Sourdough Bread Dough can make 2 -3 large pizzas or 6 - 8 personal size pizzas (it all depends on how thin you spread the dough).   You can double the recipe, if desired. When I do, I usually end up with 12 small crusts which I freeze to use later. 

Spread scoopfuls of dough batter onto a parchment paper-lined baking sheet.  Spread thinly using a rubber spatula, holding edges of the parchment paper.  Let pizza crusts rest in a warm location for 15 minutes.

Bake at 400 F for 10-12 minutes OR Bake at 350 F for 20-25 minutes , until nicely browned.  A light or medium browned crust works nicely.

I often make a batch (or double batch) of this bread/roll/pizza dough and make some mixture of all three. I let rise and cook dough and breads all at 350 F.  If you're only making pizza crusts, I'd recommend cooking at 400 F. 

Pizza crusts before and after spreading on left and mini crusts and a loaf of speedy sourdough bread on the right. 

If you make bread alongside your pizza crusts, butter and fill the pan halfway. Let rise until it becomes even with the top of the pan and bake as directed in the Speedy Sourdough Bread Recipe

Once crusts are par-baked (partially baked), you can top with desired toppings and bake directly on the oven rack, for a nice crispy crust.  Topping suggestions described below, but add whatever you prefer. 

Bake pizzas at 400 F for 6-10 minutes, or until toppings look as you desire.  You can also cook these on the BBQ as described below.*

Crusts can also be frozen after the initial cooking, then removed from the freezer, placed on a cooling rack, have toppings added (it'll thaw while this happens) and be baked as described above.  Enjoy!

Pizzas before and after baking - topped with homemade meat sauce, fresh mozzarella, and fresh spinach.  Sprinkle fresh basil on top before serving. 
A delicious pizza topped with sauteed mushrooms, shallots, peppers and spinach. Sprinkled with fresh basil and Parmesan before baking. 
I like to slice the pizzas and return to a cooling rack to serve, keeping the crusts nice and crispy. 

*To cook in BBQ: (using a propane or gas grill is easiest, I find) Cook pizza directly on the grates at low to medium-low on the BBQ.  When the toppings are getting close to being done, turn up the heat to get the bottom crust where you like it.  It shouldn't take more than 5-6 minutes per pizza.  Remove from heat to a wire rack.  Slice on a cutting board and return to your wire rack (this ensures your pizza stays properly crispy on the bottom).  Enjoy!

No comments:

Post a Comment