You can use any pizza crust recipe you want to get the texture and taste you like.  We've found that Gabriele Corcos on the Cooking Channel makes a nice thin, chewy crust that is fairly easy to work with.

 

1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)

1/2 cup lukewarm water (about 105 to 115 degrees F)

4 cups bread flour

1 1/2 teaspoons salt

3/4 cup cold water

1/4 cup Unflavored or Flavored Olive Oil, plus more for bowl

 

Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour at 500 degrees F before baking.

In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.

Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.

Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.

Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.

Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.

Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.

Repeat with the remaining 3 pizza dough disks.

Gabriele Corcos' Pizza Crust

Emerald Coast Olive Oil

13575 Panama City Beach Pkwy, Panama City Beach, FL  3241

850-235-8040

34940 Emerald Coast Pkwy, #187, Destin FL  32541

850-460-2210

10-6 Monday-Saturday

11-5 Sunday

  • Facebook Social Icon
  • Pinterest Social Icon

© 2017 Emerald Coast Olive Oil