Crispy Artisan Pizza Crust
Enjoy the delightful crunch of this Crispy Artisan Pizza Crust, which transforms your pizza experience into that of a savory, thin cracker. This easy-to-follow recipe utilizes a bread machine for effortless dough preparation, though you can opt for your own preferred yeast method. The unique skillet method of forming the dough enhances its rustic appeal, allowing you to create perfectly blistered, crispy edges. This irresistible crust can be topped with your favorite ingredients and is perfect for an enjoyable lunch or snack. Plus, any leftover dough can be frozen for up to a month, making it a convenient choice for your next pizza night.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
water
10 ounces
olive oil
2 tablespoons
sugar
2 tablespoons
salt
1 teaspoon
bread flour
3 cups
active dry yeast
2 teaspoons
cornmeal
1/2 cup
Instructions
1
Pour the water, olive oil, sugar, salt, bread flour, and active dry yeast into your bread machine in the order listed.
2
Select the dough setting and start the machine to knead and rise the dough according to the manufacturer’s instructions.
3
Once the dough cycle is complete, transfer the dough into a lightly oiled bowl and turn it to coat with the oil.
4
Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm location for about 45 minutes until it has doubled in size.
5
Preheat an iron skillet over medium-high heat. The skillet should be hot but not smoking.
6
Knead the risen dough a few times to release excess air and divide it into 4 to 8 equal portions based on your desired crust size.
7
Generously sprinkle about 1 tablespoon of cornmeal into the hot skillet.
8
Take one portion of dough and flatten it by pressing it down with a metal stew pot or another circular pan (at least 10 inches in diameter). Avoid using a rolling pin for a more rustic shape.
9
Push the dough to about 1/4 inch thickness and hold it pressed down for approximately 30 seconds.
10
Lift the pressing pan to reveal the shaped dough, which will have stuck to the bottom slightly. Sprinkle more cornmeal in the skillet as needed.
11
Gently peel the dough off the bottom of the pan and place it back in the skillet with the unseared side facing down, ensuring any edges are thoughtfully flattened.
12
Cook the dough in the skillet for an additional 30 seconds to achieve a slightly browned bottom.
13
Remove the dough from the skillet; it’s now ready to be topped with your favorite pizza sauce, cheese, and toppings.
14
To bake the pizza, preheat the skillet in a 410°F oven.
15
Carefully place the topped pizza back into the hot skillet and bake for approximately 12 minutes or until the cheese is bubbly and golden.
16
Once baked, let the pizza stand in the skillet for 5 minutes before using a spatula to transfer it to a plate.
17
Slice, serve, and enjoy your crispy artisan pizza!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the texture of this pizza crust?
The Crispy Artisan Pizza Crust has a delightful crunch and transforms into a savory, thin cracker-like consistency with blistered, crispy edges.
Can I use a bread machine for this recipe?
Yes, this recipe is designed to use a bread machine for effortless dough preparation, though you can use your preferred yeast method instead.
How long does the pizza dough need to rise?
After the bread machine cycle, the dough should rise in a warm location for about 45 minutes until it has doubled in size.
What is the skillet method used in this recipe?
The dough is flattened directly in a hot iron skillet using a heavy metal pot to create a rustic shape and achieve a perfectly crispy, seared base.
Should I use a rolling pin to flatten the dough?
No, it is recommended to avoid a rolling pin. Instead, press the dough down with a metal stew pot or circular pan for a more rustic and artisan shape.
Can I freeze the leftover pizza dough?
Yes, any leftover dough can be frozen for up to a month, making it very convenient for future pizza nights.
How many pizzas does this recipe make?
The recipe yields enough dough to be divided into 4 to 8 equal portions, depending on your desired crust size.
What oven temperature is required for baking?
The pizza should be baked in a preheated oven at 410 degrees Fahrenheit.
How long does the pizza bake in the oven?
The topped pizza should bake for approximately 12 minutes or until the cheese is bubbly and golden.
Why is cornmeal used in the skillet?
Cornmeal is sprinkled into the hot skillet to prevent the dough from sticking and to add a characteristic artisan texture to the bottom of the crust.
What type of flour is recommended for this crust?
This recipe calls for 3 cups of bread flour to achieve the best structure and crunch.
In what order should I add ingredients to the bread machine?
Pour the water, olive oil, sugar, salt, bread flour, and active dry yeast into the bread machine in the order listed.
How thick should the dough be when pressed?
The dough should be pushed or pressed to about 1/4 inch thickness in the skillet.
How long should I press the dough with the pot?
Hold the pressing pan or pot down on the dough for approximately 30 seconds to set the shape.
What should I do if the dough sticks to the pressing pan?
Gently peel the dough off the bottom of the pan and place it back into the skillet, ensuring any edges are thoughtfully flattened.
Do I need to cook the dough in the skillet before adding toppings?
Yes, cook the dough for an additional 30 seconds in the skillet to achieve a slightly browned bottom before adding sauce and toppings.
How long should the pizza rest after baking?
Let the pizza stand in the skillet for 5 minutes after removing it from the oven before transferring it to a plate.
What type of yeast is used in this recipe?
This recipe uses 2 teaspoons of active dry yeast.
What is the purpose of coating the dough in oil before the second rise?
Turning the dough in a lightly oiled bowl ensures it is coated, which prevents it from drying out while rising.
How much water is needed for the dough?
The recipe requires 10 ounces of water.
How much sugar and salt are in the crust?
The recipe uses 2 tablespoons of sugar and 1 teaspoon of salt.
Can this pizza be served as a snack?
Yes, its thin, cracker-like texture makes it perfect for an enjoyable lunch or a light snack.
What size pressing pan should I use?
Use a metal stew pot or circular pan that is at least 10 inches in diameter.
How hot should the skillet be?
The iron skillet should be preheated over medium-high heat until it is hot but not smoking.
How much cornmeal should be used per pizza portion?
Generously sprinkle about 1 tablespoon of cornmeal into the skillet for each portion of dough.
Should I knead the dough after the rise?
Yes, knead the risen dough a few times to release excess air before dividing it into portions.
What makes the edges 'blistered'?
The high heat of the iron skillet combined with the pressing technique and cornmeal creates those rustic, blistered edges.
What are the suggested toppings for this crust?
You can use your favorite pizza sauce, cheese, and any variety of toppings you enjoy.
How do I remove the pizza from the skillet?
After the 5-minute resting period, use a spatula to carefully transfer the pizza from the skillet to a plate.
Is this a quick recipe for pizza night?
Yes, by using a bread machine and the skillet searing method, it simplifies the artisan pizza-making process significantly.