Our Favourite Homemade Pizza Crust!

I'm not sure why, but I dread making homemade Pizza Dough. I usually opt for store bought simply to avoid the time I don't have for it to rise. We have many local bakeries that have really yummy Pizza Dough, but every time I purchase it, I say to myself "I should have just made dough ahead of time" oh and also, I did not pre-plan my groceries and we had a bank holiday today! 

So, since today was a holiday, and I had the time. I turned to Google and found the recipe with best/most reviews!

Along came, "Quick and Easy Pizza Crust", and dang, it was Gooooo-oood! 

My favourite ingredient of this recipe is that I did not need "instant" yeast, but my Active Yeast was sufficient. Another ingredient we sometimes have in the house is Bread Flour. I had to make two pizzas, but only had enough of either flour for one.

I found that using Bread Flour was better! BUT using All Purpose Flour was practically the same. The major difference I observed was that the Bread Flour Dough went a little further. It made a larger pizza (+1 one mini pizza for my 4 year Nephew). Taste, consistency and stretchiness seemed comparable to that of the All Purpose Flour.

So, here we are. See the Recipe below, and please know this is not my own recipe, I give full credit to these people! Oh and I use my Stand Mixer with a dough hook for the entire process, while scraping down the sides half-way through with a wooden spoon.

Ingredients

Method

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.