The Best Pizza Crust Recipe in the World

Note: This recipe has been updated and expanded here

When it comes to pizza, I’m a purist. I stick to authen­tic Ital­ian pizza mak­ing — and less is def­i­nitely more. I some­times even skip tomato sauce and only driz­zle olive oil on top of the crust dough, then top with thinly sliced pro­sciutto, mush­rooms, onion slices and gar­nish with fresh basil.

This pizza crust recipe is adapted from Mar­cella Hazan‘s incred­i­ble book — Essen­tials of Ital­ian Cook­ing and is an easy way to make a deli­cious din­ner in no time.

Here are some ideas for toppings -

fresh baby moz­zarella (the stuff you buy float­ing in liq­uid), sliced
basil
roasted red pep­pers
mush­rooms
anchovies
heir­loom toma­toes
red onion slices
olive oil
shaved zuc­chini slices, salted
pro­sciutto
green olives
freshly grated parmi­giano reggiano

Pizza Recipe - Marcella Hazan

The Best Pizza Crust Recipe in the World
Author:
Recipe type: Main Course
Cui­sine: Ital­ian
Ingre­di­ents
  • 3 tsp active dry yeast
  • 2 cups warm water
  • 6½ cups all-​purpose flour, I had good results with soft whole wheat as well
  • 2 tbs extra vir­gin oil
  • ¾ tbs salt
  • bak­ing stone *, baker’s paddle
  • corn­meal
Instruc­tions
  1. Direc­tions for Food Proces­sor (Knead by hand oth­er­wise — Mar­cella Hazan would be very happy if you did!)
  2. Makes 2 medium thin-​crust pizzas
  3. Dis­solve the yeast in ½ cup of warm water and let stand for 10 min­utes until bub­bly. In the food proces­sor bowl, add 2 cups of flour, and pour the yeast mix­ture over it when ready.
  4. Add 2 tbs of oil, salt, ½ cup of warm water and mix with a wooden spoon until com­bined. Now add 4½ more cups of flour and 1 cup of water. Hold back on both for the last bit – we need dough that is man­age­able and soft, but not sticky. Use the food proces­sor and the dough hook to work the dough.
  5. When a nice dough formed, take it out of the bowl and knead a few times by hand to shape into a ball. Put in a greased bowl, loosely cover with plas­tic wrap and then a damp kitchen towel. Let rise until dou­bled in size, about 1 hour.
  6. When risen, flat­ten to release air bub­bles, and use a rolling pin to shape into your. Gen­er­ously sprin­kle a baker‘s pad­dle with the corn­meal and trans­fer the crust onto it. Put your top­pings on the crust. Bake on a pizza stone (I love this one because it won‘t stain with grease) when the oven has pre­heated to 450F. Ide­ally, we want the oven at this tem­per­a­ture for about 15 – 30 min­utes before the pizza goes in so that the pizza stone is very hot and makes that crust siz­zle on impact.
  7. Bake until lightly browned and bub­bly. If you have a Chi­anti handy, oh my, do have it too.
  8. * A bak­ing stone will vastly improve the tex­ture and taste of the dough. I couldn’t live with­out mine — I strongly sug­gest you give one a try.

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