Courtney's Pizza Crust

Directions

According to legend, this crust recipe is the blood, sweat, and tears of a very avid and wonderful baker named Courtney. I don't always follow the steps to a T, and I still get a good crust. I've left out the oil, and we can't tell the difference. But for pure excellence, try using that HIGH GLUTEN flour and following it to a T and you will be amazed how great this crust is! Thanks Courtney!!




Mix all ingredients except flour and salt in Bosch or Kitchen Aid. Let sit 3-5 minutes to activate yeast. Add flour and mix 5 minutes until dough is stick to the touch but doesn't stick to hands. Add more flour if necessary.

Once dough is correct texture continue mixing on low speed for an addittional 10 minutes for a total time of 15 minutes mix time.

Form dough into a ball. Spray inside of gallon size ziplock bag and place dough inside. Without sealing the bag, fold the top over, place towel over bag and leave on counter for 1 hour. (Do not leave out for more than 1 1/2 hours or it will not turn out.)

Punch down dough while still in bag and place in refridgerator for 2-24 hours (no longer). Do not seal bag but keep it folded over. For 6-8 hours you will get a light, tender crust. For 16-24 hours you get a denser, chewier crust.

After desired refrigerated time you can now bake the pizza or freeze dough for later use. To use frozen dough, leave in fridge 6-8 hours or on counter top for 1-2 hours. Once thawed, use right away.

Roll prepared dough into thickness of pie crust. Do not make edges around crust but keep it flat.

Preheat over for 15 minutes at 475 degrees. Add desired toppings and bake until crust is brown and toppings are bubbly, 8-12 minutes.

Makes 1 14-inch pizza