Looking for a great pizza crust recipe

[PlumBob]

The local store where I had purchased dough for my pizza crusts, for the past 3 years, has gotten out of the Pizza business, in favor of Sushi. Go figure. I've tried finding a substitute dough - not impressed by anything.

The crust I've been using came as frozen dough - when thawed it rose to about 3x the size, and then I rolled it out to about 15inches. I loaded it on a hot stone and baked for 18 minutes at 425. The result was a pizza with crust that was moderately thin in the middle (under the toppings) but crisp, with the edge nicely puffed up and just golden brown.

I'd like to find a recipe for a good crust - and would be happy to try sourdough - so I can dump relying on store-bought dough.

Thanks in advance for any recipes you might share....

PB

[DunDunDuuun]

The pizza dough I like best is just my French recipe. You can find just about anything you ever need to know about bread making here:

http://thefreshloaf.com/

Specifically:
http://www.thefreshloaf.com/search/node/pizza%20dough

[PlumBob]

Thanks, DunDunDuuun - I'll try something from that site.

[Cyclonemom]

I use my french bread recipe also, but substitute in a 1/2 cup of oatmeal for a 1/2 cup of flour, and add 1/4 t each of onion powder and garlic powder. I let it go through the initial rise just like bread dough. I then punch down, knead a few times, and press it out into a greased (I find Crisco works the best) and lightly bread crumbed pizza pan. I let it rise another 20 minutes, then add my toppings.

I bake it in a super hot oven (450), and can get close to the texture/taste of Pizza Hut pan pizza.

[heiwa]

I use this one from Wolfgang Puck:

http://www.foodnetwork.com/recipes/p...-recipe20.html

I usually sub half whole wheat. I find it stretches beautifully - I can make a pretty good NY style thin yet foldable crusted pizza with it. The recipe makes 2 medium pizzas or 4 individual.

I second the freshloaf website - some amazing bread recipes and really good technique on there.

heiwa

[PeterGunn]

1-1/2C flour
2T EVOO
2-1/2t yeast
1-1/2t sugar
1C water 100-110 degrees

Mix 3mins by hand add 1-1/2C floor kneed let rise 1hr, will make 2 thin crust 12" pizzas or 1 batch peperoni balls.