This pizza crust recipe comes from my great-grandma, Emma Grosso, who was from Italy. It has been enjoyed in our family through the generations and always receives compliments when I share it with friends.
Combine 1/2 cup warm water, yeast, and sugar in a small bowl. Set aside until foamy, about 5 minutes.
Mix flour and salt together in a large bowl. Add water, oil, and yeast mixture; mix well.
Turn dough onto a lightly floured surface and knead until dough forms a solid lump, about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
Preheat the oven to 400 degrees F (200 degrees C).
Divide dough in half and spread out onto 2 pizza pans, making two 16-inch pizzas.
Per Serving: 339 calories; protein 7.6g; carbohydrates 54.3g; fat 9.7g; sodium 294mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.