{"id":2545,"date":"2024-11-18T13:50:23","date_gmt":"2024-11-18T19:50:23","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2545"},"modified":"2024-11-18T13:50:23","modified_gmt":"2024-11-18T19:50:23","slug":"pizza-crust","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/pizza-crust","title":{"rendered":"Pizza Crust"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1\u00be C (125 ml) warm water, about 110 degrees (divided)<\/li>\n\n\n\n<li>2\u00bc TSP (1 packet) instant yeast<\/li>\n\n\n\n<li>2 TBS extra-virgin olive oil<\/li>\n\n\n\n<li>4 C (500 g; 22 OZ) bread flour<\/li>\n\n\n\n<li>1\u00bd TSP salt<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Measure \u00bd cup of the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the remaining 1\u00bc cups water and oil and stir to combine.<\/li>\n\n\n\n<li>In a large bowl, whisk together the flour and salt. Stir with a wooden spoon or rubber spatula while you gradually pour in the liquid mixture. The dough should come together into a shaggy mass and be mostly moistened; you may not need all of the liquid, so hold back a few tablespoons and then add if necessary.<\/li>\n\n\n\n<li>Turn the dough out onto a lightly floured work surface. Knead by hand for a few minutes to form a smooth, round ball (it will a very soft dough). Put the dough into an oiled bowl, turn to coat the dough, and cover the bowl with plastic wrap. Place in a draft-free area and let rise until doubled in size, about 1\u00bd hours.<\/li>\n\n\n\n<li>Place a pizza stone on a rack in the lower third of the oven. Heat the oven to 500\u00b0 F for at least 30 minutes.<\/li>\n\n\n\n<li>Press the dough to deflate it, then turn the dough out onto a lightly floured work surface. Use a chef&#8217;s knife or dough scraper to divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.<\/li>\n\n\n\n<li>Working with one piece of dough at a time and keeping the other covered, shape the dough into a 14-inch circle, then transfer it to a pizza peel or pan that has been lightly dusted with semolina.<\/li>\n\n\n\n<li>Top your pizza as desired and slide the dough onto the heated stone. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove the pizza from the oven, cut into wedges, and serve immediately. Repeat with the remaining piece of dough.<\/li>\n<\/ol>\n\n\n\n<p>Yields 2 large (14&#8243;) pizza crusts.<\/p>\n\n\n\n<p>Calories: 1070kcal | Carbohydrates: 187g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Sodium: 1767mg | Potassium: 379mg | Fiber: 10g | Sugar: 1g | Calcium: 44mg | Iron: 3mg<\/p>\n\n\n\n<p><a href=\"https:\/\/www.browneyedbaker.com\/basic-pizza-dough\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.browneyedbaker.com\/basic-pizza-dough<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields 2 large (14&#8243;) pizza crusts. Calories: 1070kcal | Carbohydrates: 187g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Sodium: 1767mg | Potassium: 379mg | Fiber: 10g | Sugar: 1g | Calcium: 44mg | Iron: 3mg https:\/\/www.browneyedbaker.com\/basic-pizza-dough<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2545","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2545"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2545\/revisions"}],"predecessor-version":[{"id":2546,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2545\/revisions\/2546"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}