Authentic Pizza Crust

I received this recipe from my cousin years ago- thanks Missy. It’s pretty perfect if I do say so myself, a recipe I know by heart. And use all the time. (I’m still working on the best gluten free crust recipe. When I discover it, I will let you all know that one too.)

 

After the crust recipe, keep scrolling for the Greek Pizza AND Bacon Brie Pizza recipes. Both are amazing. The kids have already made plans for homemade pizza night each week. Done.

 

Homemade pizza is the best.

 

XO, Wendy

 

Authentic Pizza Crust

 

1 ¾ cups warm water

4 cups flour

1 tablespoon instant yeast

2 teaspoon salt

 

Mix water and yeast in a large bowl. Blend in two cups of flour and blend until incorporated. Add the salt, and the other 2 cups of flour a portion at a time. Mix dough until it becomes no longer sticky. Clean bowl and grease with olive oil. Return the dough into the bowl and allow dough to rise for about 1 hour or until doubled. Spread over pizza stone and top with favorite toppings. Bake at 450 for 10-15 minutes until cheese is golden and crust is done. You can also broil it for 2 minutes at 500 degrees to get a nice dark golden crust. Just watch it carefully.

 

 

Greek Pizza

Feta cheese

Calamata olives

Green onions

Red peppers

Browned ground turkey with mint and basil

White sauce or béhamel sauce

 

 

 

 

(before baking)

 

Bacon and Brie Pizza

Uncured bacon jam

Brie

Green onions

1 tbsp. melted Butter and 2 garlic cloves minced

 

 

Spread the garlic butter over the crust then top with the bacon jam, about 2-3 tbsp. for a small pizza. Then top with thinly sliced brie. Top with green onions. Bake according to recipe above. The brie cheese is so good when slightly caramelized.

 

 

 

(there’s something about caramelized brie that is out of this world!)

 

Dinner is served!

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