Slow Rise Pizza Crust


So I’ve kind of been on a pizza kick lately. I have made 3 crust recipes already – fast and easy pizza dough, quick pizza dough, and Chicago-style garlic and butter pizza crust. This one is a little different. Two of the recipes could be made and used immediately. This one takes some planning. I must say that this is my favorite crust recipe. My husband still prefers the fast and easy pizza dough. I like the slow rise because it has a bit of chewiness to it. I really can’t tell you how much I like this one. So this crust is so easy to put together, but you have to make it 24 hours before you are gonna use it. Then you need to take it out of your fridge a couple of hours before you are going to put the pizza together. This recipe comes fro Melanie over at My Kitchen Cafe. The other great thing about this crust is you mix it with cold water. If you are a person who tends to shy away from yeast and have problems with getting the water just right without killing the yeast, this is the recipe for you! And or course I topped this dough off with my homemade pizza sauce.

Slow-Rise Pizza Dough

2 1/4 teaspoons yeast
1 1/3 cup cold water
3 1/2 to 4 cups flour
2 teaspoons salt

These directions come straight from My Kitchen Cafe. The beauty about making this recipe the night before is you can just throw all the ingredients together cold (no warming the water) and stick it covered in the refrigerator. That is all I do – mix the dough to the desired consistency (I like my dough pretty soft) and really try not to over flour it and then place it in a greased bowl covered with saran wrap in the refrigerator. Be sure to take it out of the refrigerator a few hours before you make the pizza so the dough has time to warm and relax. This recipe makes 2 medium-sized pizzas. Directions for baking pizza:Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) If baking in a sheet pan, press dough onto sheet pan and top with sauce and toppings. Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes.

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3 comments on “Slow Rise Pizza Crust

  • How delish this pizza looks! Good job!

  • Laura – that is thee exact reason I like this recipe. It is a no-brainer and pretty impossible to mess up (if you manage to plan for the 24 hour rise). It is my favorite, too. Glad you like it!

    I can’t believe the number of blogs I’ve seen lately feature your recipes with credit linked to you and all of them raving about your recipes. It’s so fun to see! Your blog is awesome and I’m so glad you keep it up so faithfully!

  • I’ve wanted to try making homemade pizza dough for awhile now but the recipes I’ve seen are so complicated it scares me!
    Not your recipe though! I looks great and not too difficult, I am going to try it this weekend! I am so excited!

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