Traditional Crust Pizza

So we have found a thin crust pizza that we love. 

We have made deep dish pizza that we love. 

But sometimes, you want a really good traditional crust pizza. 

Well, we found it! 

And it is fantastic! 

You must plan ahead though, because the dough is a-ma-zing if you let it set a full day.

So make this dough tomorrow so you can have pizza on Friday.

Traditional Pizza Crust

adapted from VIA 313  

5¼ c bread flour

2 t yeast

2 c lukewarm water (90-100 degrees F)

1 T salt

2 T olive oil

1 t sugar

Extra flour and olive oil for kneading and storing

In the bowl of stand mixer with a bread hook or just a large bowl, combine the yeast and flour.
Dissolve the salt and sugar in the water, then add the oil.
Add the water mixture to the machine and turn it to low speed for kneading.
Knead on low speed for about 5 minutes, or by hand, adding a tablespoon of flour or so if necessary to make a soft, smooth, non-sticky dough.
Coat mixing bowl and dough lightly in oil, cover, and store in the fridge overnight.
1 hour before you plan to bake pizza, divide into 5 equal balls, place on a tray, and cover.
When ready to shape, sprinkle a countertop with flour and put a dough ball down. Form a crust around the edge, then gently press out the center. Use your knuckles and a gently stretching movement to form the pizza crust.
Lay on a well-floured pizza peel or cardboard square and dress the pizza.
Brush crust with a little olive oil.
Transfer it into a preheated oven (500-600 degrees F) onto a preheated stone or cast iron skillet and bake 5-10 minutes until brown and bubbly.
Remove and cool on a cutting board for 5 minutes before cutting and serving.

Here is a video VIA-313 made showing how to make the pizza crust.  It is helpful to watch to get the technique down on shaping the dough. 

(FYI, there is a bit of crass language.)

We use the same sauce from our thin crust recipe.

Pizza Sauce
6oz tomato paste
1 c water
3 T olive oil
2 cloves garlic, minced
salt
pepper
1/2 T oregano
1/2 T basil
1/2 t rosemary

Combine well.