Quick Pizza Crust.

By HazyWaters

Ingredients

• 1 1/3 cup Bread flour
• 1/2 cup Semolina flour
• 2 tsp Instant rapid rise yeast
• 2 tsp Sugar
• 5 oz Warm water (115 degrees)
• ¼ cup Lager
• 2 tsp White vinegar
• 1 ½ Extra Version Olive Oil
• 1 tsp Salt

Details

Servings 2
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Place pizza stone in oven and set bake at 500 degrees.
In a food processor, place flours, yeast and sugar. Process for a couple of seconds. Add water, lager, vinegar and oil together. Turn on processor and pour liquid into flour. This takes about 10 seconds. Let the dough sit for 10 minutes (Autolyse - this lets the gluten form). Add salt. Process for 30-40 seconds.

Lightly dust surface. Dump out dough and knead to bring together. Divide into 2 piece and form a ball. Put parchment paper down. Spray with cooking spray. Place dough round. Spray with non-stick. Roll out to 10”circle. Place parchment on top of dough. Roll out dough to 11 ½ “ circle. Set aside and let it proof for 30 minutes at room temperature. Meanwhile, wait for 20 minutes then switch the oven to broil. This better warms pizza stone and the oven. This is an important step. The faster the pizza bakes the crisper the outside is, while keeping it moist on the inside.

Remove the top layer of parchment paper. (DO NOT ROLL!. This will break the air bubbles that have formed.) Lightly dust with flour and brush with a pastry brush. This will be the bottom of the crust. Flip the crust onto pizza peel (paddle). Add sauce and toppings. Turn oven to bake. Slide onto pizza stone and back to 8-12 minutes, rotating halfway though.