As you can tell from our blog, our pizza stone gets quite a workout. We use it at least every week or so because everyone loves pizza and it’s easy. We like to make fun topping combinations frequently, but no matter how great the toppings are, you need a great crust to start with.

We have tried countless crust recipes, and most have been not quite what we are looking for. None have been bad exactly, but they usually don’t strike the right balance between crispy exterior and soft (but slightly chewy) interior. However, we finally found the recipe that is the one. It doesn’t have any annoying steps, and the texture is pretty much perfect. It has a small amount of vinegar in it, and I discovered through some research that it just helps with the crust’s structure. Don’t worry, you can’t taste the vinegar. However, this crust does have a slightly more complex flavor than other ones that we have tried- I don’t know if that has anything to do with the vinegar or not, but it is delicious!

Pizza Crust

Recipe from Cooking Classy

Makes enough dough for about 2 medium-sized pizzas

Ingredients

2 1/4 teaspoons active dry yeast

2 teaspoons granulated sugar

1 1/2 cups warm water, 110 degrees, divided

3 tablespoons extra virgin olive oil, plus more for brushing

1 1/2 teaspoons salt

1 teaspoon white vinegar

3 3/4 – 4 cups unbleached flour or bread flour (556 grams)

Directions

In the bowl of a stand mixer, whisk together yeast, 2 tsp sugar and 1/2 cup warm water until yeast has dissolved. Let rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar.

Fit mixer with paddle attachment and set to low speed and slowly add in 1/2 of the flour and mix until combined. Switch to a dough hook and slowly add in remaining flour.  Knead dough on medium-low speed about 7 – 8 minutes until smooth and elastic. It may be a bit sticky (add more flour if needed). Cover bowl with plastic wrap and let it rise in a warm place until doubled, about 1 1/2 hours. Use as desired. Enjoy!

Tip: Heat your oven with the pizza stone in it to its highest temperature (ours goes up to 550, but sometimes we heat it to a bit lower) for 45 minutes before baking the pizzas. Your crust will be much crispier on the bottom!