PIZZA CRUST


CHEF JERRY’S FAMILY RECIPE
SERVES 8 - 10

4 CUPS BREAD FLOUR
1 1/2 CUPS WARM WATER
OR
1 1/4 CUPS WARM WATER
AND
2 ½ OZ. DARK GERMAN BEER
.75 OZ. FRESH YEAST
6 TBS. OLIVE OIL
2 PINCH’S SALT
1 PINCH SUGAR

FIRST, DRINK ALL BUT 2 ½ OZ OF THE DARK GERMAN BEER.  YOU NEED THE BEER AT THE BOTTOM OF THE BOTTLE FOR THE CRUST.  THERE WILL BE A YEAST COMPONENT AT THE BOTTOM OF THE BOTTLE.

MIX BREAD FLOUR AND SALT TOGETHER AND PLACE ON A CLEAN DRY SURFACE. 

MAKE A “WELL” IN THE CENTER OF THE FLOUR MIXTURE.

ADD THE YEAST TO THE WARM WATER OR TO THE WATER BEER COMBINED.  ADD THE SUGAR AND MIX.

POUR THE LIQUID MIXTURE INTO THE “WELL”.

ADD THE OLIVE OIL INTO THE “WELL”.

KNEAD AND ALLOW TO REST FOR 20 MINUTES
AFTER 20 MINUTES KNEAD YOUR PIZZA DOUGH A SECOND TIME AND ALLOW TO RISE 15 MINUTES FOR THIN/MEDIUM CRUST AND 30 MINUTES FOR THICK CRUST.

WHEN DOUGH IS RISEN PRESS EVENLY INTO AN OVER-SIZED BAKING PAN/ SHEET (OR 2 SMALLER SIZED PANS) THAT HAVE BEEN TREATED WITH NON-STICK COOKING SPRAY.

TO SAVE TIME CHEF JERRY ADVISED US TO PRESS THE DOUGH INTO A RECTANGULAR PAN OR TRAY AND THEN CUTTING INTO SQUARES INSTEAD OF TRIANGLES