Premium Pizza Crust Recipe - Bush’s Best

Premium Pizza Crust

Recipe By: NANDITA   Photo By: ONIOND
Write a Review | Read Reviews (64)
This is a very simple crust that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the refrigerator and the more conventional sponge-rise approach.
 
  • Prep: 30 Minutes
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  • Cook: 10 Minutes
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  • Total: 15 hours
 
8
 
 
  • 1 1/2 teaspoons active dry yeast
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  • 1 1/2 cups water
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  • 3 cups all-purpose flour
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  • 1 teaspoon sea salt
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  1. OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
  2. SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
  4. Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
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More Reviews (64)
Reviewed By: Aimee
I've made homemade pizza crust for years, but the recipes I have used were more "bready" and less crispy. This however tastes like an authentic pizzaria pizza crust. Chewy along the edges, crispy on the bottom. And don't let the refrigeration/tossing parts put you off. You just have to plan ahead to get it in the refrigerator long enough. And I didn't "toss" it... I just held it on both fists and let it stretch out from its own weight, while I moved my hands around the edges to keep it round. It was really just as simple as any other crust I've ever made, but I really liked the texture and taste better.
Reviewed By: meeky
lovely, chewy crust
Reviewed By: RoseRover
Excellent. The final product had a chewy, crispy crust that was thin in the middle and a little thicker around the edge. I made a double recipe using the sponge method. I had to put the dough in the fridge during rising to slow it down a little so that it wasn't ready before I was. Friends were over for pizza and they all commented on the crust. I will definitely use this recipe again. Thanks! UPDATE: I have made this numerous times now and it never fails me and never fails to get rave reviews along the lines of "Wow - this is the best pizza I've ever had." THANK YOU SO MUCH FOR SHARING!