Homemade Artisan Pizza Crust
Craft your own Homemade Artisan Pizza Crust with this easy-to-follow recipe. This crust is delightfully crisp on the outside and soft on the inside, making it the perfect base for all your favorite pizza toppings. Perfect for a family dinner or a pizza night with friends, this low cholesterol recipe yields two 14-inch pizza crusts that are sure to impress. Say goodbye to store-bought options and enjoy the fresh, satisfying flavors of homemade pizza.
2
Servings
425
Calories
6
Ingredients
Ingredients
Active dry yeast
1 package (No preparation needed, add directly to the mixing bowl.)
Flour
2 1/2 cups (Sifted before measuring.)
Salt
1 teaspoon (No preparation needed.)
Water
1 cup (Warm water (not hot) for activating yeast.)
Cooking oil
1 tablespoon (No preparation needed.)
Olive oil
For brushing (No preparation needed.)
Instructions
1
In a large mixing bowl, combine the active dry yeast, 1 cup of sifted flour, and salt, mixing well to ensure the yeast is evenly distributed.
2
Slowly add the warm water and cooking oil to the dry ingredients, stirring until incorporated.
3
Using a mixer's low speed, beat the mixture for 30 seconds to combine, then scrape down the sides of the bowl.
4
Increase the speed to high and continue beating for an additional 3 minutes, allowing the dough to develop its structure.
5
Gradually mix in enough remaining sifted flour to create a stiff dough, stirring by hand.
6
Transfer the dough to a floured surface and knead for approximately 8 to 10 minutes until the dough is smooth and elastic.
7
Place the kneaded dough in a well-greased bowl, turning it over to coat all sides lightly with oil.
8
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 1/2 hours, or until it has doubled in size.
9
Once risen, gently punch down the dough to release air and cool it in the refrigerator for 2 hours.
10
After chilling, divide the dough into two equal halves.
11
On a lightly floured surface, roll each half into a 12-inch circle, about 1/8 inch thick.
12
Brush the top of each crust with olive oil to enhance flavor and crispness.
13
Add your desired pizza toppings, then bake each pizza in a preheated oven at 425°F (220°C) for about 25 minutes or until the crust is golden brown and crispy.
Nutrition Information
7.5g
Fat
82.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the yield of this Homemade Artisan Pizza Crust recipe?
This recipe yields two 14-inch pizza crusts.
What characterizes the texture of this artisan pizza crust?
The crust is delightfully crisp on the outside and soft on the inside.
Is this pizza crust recipe low in cholesterol?
Yes, it is described as a low cholesterol recipe.
How many ingredients are needed for this recipe?
There are 6 ingredients: active dry yeast, flour, salt, water, cooking oil, and olive oil.
What type of yeast is required?
The recipe calls for one package of active dry yeast.
How should the flour be prepared?
The flour should be sifted before measuring.
What is the total amount of flour used?
The recipe requires 2 1/2 cups of sifted flour.
What is the purpose of using warm water?
Warm water is used to activate the yeast.
How much salt is included in the dough?
The recipe uses 1 teaspoon of salt.
What is the first step in mixing the dough?
Combine the yeast, 1 cup of sifted flour, and salt in a large mixing bowl.
How long should I beat the mixture on high speed?
Beat the mixture on high speed for 3 minutes to develop its structure.
How do I transition from mixing to a stiff dough?
Gradually mix in the remaining sifted flour by hand until the dough becomes stiff.
How long does the dough need to be kneaded?
Knead the dough for approximately 8 to 10 minutes.
What is the ideal consistency of the dough after kneading?
The dough should be smooth and elastic.
How long is the initial rising period?
The dough should rise for about 1 1/2 hours.
How do I know when the dough has finished its first rise?
It should have doubled in size.
Where should the dough be placed to rise?
Place the dough in a well-greased bowl in a warm place.
What should I do after the dough has doubled in size?
Gently punch down the dough to release air.
Does the dough need to be refrigerated?
Yes, after punching it down, cool it in the refrigerator for 2 hours.
How do I prepare the dough for rolling?
Divide the chilled dough into two equal halves.
What size should the crusts be rolled into?
Roll each half into a 12-inch circle.
How thick should the pizza crust be?
The dough should be rolled to a thickness of about 1/8 inch.
What is the purpose of brushing the crust with olive oil?
It is used to enhance flavor and increase the crispness of the crust.
What is the recommended oven temperature for baking?
Preheat the oven to 425°F (220°C).
How long does the pizza take to bake?
It takes about 25 minutes to bake.
How can I tell the pizza is ready to be removed from the oven?
The crust should be golden brown and crispy.
How many calories are in a serving of this crust?
There are 425 calories per serving.
What is the protein content per serving?
Each serving contains 12.5g of protein.
What is the fat content of this recipe?
The fat content is 7.5g per serving.
Is this recipe suitable for a family dinner?
Yes, it is noted as being perfect for a family dinner or pizza night with friends.