heritage pizza crust

Last weekend we invited all our neighbors over for a pizza party. It was such a fun way to host a lot of people in our little house. We kept pizzas rolling out of the oven all afternoon; an all pepperoni for the kids, caramelized onion and mushroom,  sausage and cotija , mozzarella and tomato, and an attempt at Pizzeria Bianco's famous Rosa (red onion, pistachio and Parmesan). 

One of the things that I love about this recipe is that it forces you to prepare the day before. And once the dough is prepped,  forming the crust and topping it is simple. And only takes 12 minutes to cook. The way I see it, it's no harder than throwing a frozen pizza in the oven. So why not make your own?  

Heritage Pizza Crust

3 cups or 450 grams heritage pizza flour + 4 tablespoons for dusting**
3 teaspoons sugar
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 1/3 cups cold water
1 tablespoon olive oil

Note: This crust is best when it proofs for an entire day. Make the crust the night before you plan on serving the pizza. This has the added benefit of making pizza night fast and easy!

1. Combine heritage pizza flour, sugar, yeast and salt in a food processor (use the metal blade and the “dough” setting if you have one). While the food processor is on, slowly feed the water through the top. When the flour is thoroughly wetted, add the olive oil.

2. When the dough pulls away from the sides of the food processor, turn the food processor off and turn the dough out onto a clean work-surface. Knead the dough for 5 minutes, working out any tough spots with the heal of your hand. Dust with extra flour if the dough sticks. Form the dough into a smooth ball and place in an oiled bowl, cover with plastic wrap and set aside in the fridge for 24 hours.

3. When you are ready to form your crusts, take the dough out of the fridge, split it into two sections and form into tight balls. Cover them with plastic wrap and allow to come to room temperature. Place a pizza stone in the middle of the oven and preheat to 500 degrees.  

4. Take one of the dough balls, dust with extra flour and stretch into a 12 inch circle. Place crust on a well floured pizza-peel, top with all your favorites, and then slide onto the pizza stone and cook for 12 minutes. 

**If you like a lighter sweeter crust, this recipe also works with our White Sonora Type 00 flour. Use the same amount. 

Posted on March 5, 2014 and filed under Dinner, Recipe.