Making Pizza Crust

By: Allrecipes Staff  |  Photo by: allrecipes
Making Pizza Crust
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Say adios to greasy, expensive, same old boring stuff and make your own delicious pizzas! They're really simple and fun to make, and these few tricks help ease the process along. Browse attached yummy recipes and add cooked meats of choice for a non-veg meal.
From The Mediterranean, With Love
Individual pizza pies or large enough to feed crowds, here's a delicious and easy pizza crust. Top with tomato marinara or pesto, meats, veggies and cheese and you're ready for your spectacular party!

We used the recipe for Jay's Signature Pizza Crust. Once the dough has been formed and allowed to rise, uncover the dough and punch it down.
This particular recipe makes a two pizza crusts or one very large crust. If you would rather make individual pizza pies than one large pizza, portion the dough into as many round balls as you want pies. Once the portions have been formed, cover and let the dough sit for 5 to 10 minutes to allow the gluten to relax before rolling the dough out.
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Flour the surface of your work area to keep the dough from sticking. While you don't need to use a rolling pin to roll the dough out, it will help maintain a consistent thickness. Another approach is to pound the dough down with your fist or palm of your hand--this is just a preliminary shaping, to form the dough ball into a disc. Photo courtesy of Pink Bites
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Dust your hands with flour to keep the dough from sticking. Gently stretch the dough using the back of your floured hands, letting the weight of the dough pull the dough thinner. Use the backs of your fingers to push the dough out wider. Start in the middle of the dough with both hands close together, and slowly pull your hands apart, allowing the dough to glide above your hands. Turn the dough about 15 degrees on your hands and repeat this step until the dough is thinner, wider, and consistent throughout the entire circumference of the crust.
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Cover a bread peel (a rimless baking sheet or heavy square of cardboard will work well) with either flour or corn meal. This flour layer is vital because it keeps the dough from sticking to the peel, which will allow you, with a quick motion, to push the pizza off of the peel, into the hot oven, and onto a baking or pizza stone. Place the dough on the peel. Complete any final forming of the shape. Photo of peel and baking stone courtesy of Pink Bites
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Arrange whatever toppings desired onto the newly formed homemade crust.
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