(printer friendly recipe)
1 package active dry yeast( you can now get yeast specially designed for pizza crust)
PREPARE YEAST MIXTURE
I always test my yeast prior adding it to the flour and other ingredients, even though dry yeast is marked with the expiration date and should be active until that date, I always want to make sure it is 100% active. When working with fresh yeast this process is necessary.
Pour warm water into a small bowl, add a pinch of sugar to the water and stir, add the yeast and stir the yeast into the water, let sit for several minutes. Once the yeast is foamy on the top, your yeast is active and ready to be used.
Now you are ready to prepare you pizza or you can store the dough in the fridge for up to 2 days. Just make sure you wrap it good in the plastic wrap or store in a small plastic bag.
Simply using your hands smooth out the pizza ball until you have a pizza shape formed. At this point I like to sprinkle dry herbs(basil or herbs of Provence) on the top of the flatten pizza dough and run a rolling pin over.
Cover with a very lightly damp towel and let rise again for about 45 minutes, add your toppings.
I don’t have a pizza stone so I use a Flat Cast Iron Frying Pan / Pancake Griddle / Skillet
that I leave in the oven while oven is preheating, then using a wide spatula I transfer unbaked pizza onto the pan and bake.
It works like a charm.I also use it on the grill in the Summer time.
Once your pizza has risen second time prepare your pizza. Brush olive oil on the dough, use you favorite toppings as desired. I like to sprinkle dry or fresh basil on the top, as well drizzle some olive oil on the top.
Using an extra wide spatula lift he pizza and transfer to a preheated cast iron, or pizza stone. Bake for about 15 -17 minutes.
HANIELA’S FAVORITE TOPPINGS
I like any pizza, these are some of my favorite toppings:
baby brie cheese
fresh basil – makes all the difference in the world!
you can also use dry basil if you don’t have fresh one, but again fresh one is better especially for the topping, for the base I always use dry one.
olive oil for brushing and drizzling
salt and pepper to season