As my followers know well, I am not a dough fan but when I can use my mixer with dough hook attachment my fears of kneading become a thing of the past. This recipe is perfect for me and will be for you too!
All the ingredients are mixed in your mixing bowl and kneaded only a few minutes with your dough hook. The dough is then brushed with some oil and left to rise right in that same bowl. After the rising stage is over, punch down and press into your pizza pan. Clean up is a cinch.
If you like a chewy crust then bake the pizza on a pan. If you prefer a crispier crust, try using a pizza stone or bake it right on your oven rack. We love chewier so I bake it on my aluminum (un-greased) pizza pan. If you like, sprinkle some cornmeal on your pan before pressing though dough into place. Adds a nice texture.
Honestly, this is the easiest pizza crust I have ever made and tastes amazing. You have to try it! You will be so proud of yourself for making pizza from scratch and will be thrilled with the results. Your relationship with your local pizza parlor may come to an abrupt end as a result. As Martha would say " It's a Good Thing". Yes, it is.
WHAT YOU NEED
2 1/2 cups all purpose flour
1 package rapid rise yeast
2 teaspoons sugar
2 teaspoons salt
1 cup water at room temperature or slightly warm to to the touch
2 tablespoons grapeseed oil
1 teaspoon grapeseed oil (to coat the dough for rising)
IN BOWL OF STAND MIXER, fitted with dough hook, stir together flour, yeast, sugar and salt. ADD in water and 2 tablespoons of grapeseed oil
KNEAD on low speed for 4 minutes
WITH HANDS, smooth dough into a ball and coat with 1 tablespoon oil
LEAVE dough in mixing bowl, cover with a clean tea towel and place in a warm area
LET RISE 45 minutes
PREHEAT oven to 450F
PUNCH DOWN dough and stretch out in your pizza pan
COVER top with your preferred sauce and toppings
BAKE 15-20 minutes until crust is golden brown and cheese (if using) is bubbling
DIG IN !