Although I love the topping combinations it’s the fabulous pizza crust that keeps me going back to a local pizzeria called Zaza’s. Chef John Beechboard co-owner of ZaZa’s shared their recipe. He says the secrets to making a great crust are using Tipo 00 flour and adding the water slowly.
- Category: Bread
- 2 cups Tipo 00 flour
- 1 teaspoon yeast
- 2 teaspoons salt
- 3/4 cup water
- Place the flour in the bowl of a stand mixer. Don't sweat it if your don't have a stand mixer, just use a regular mixing bowl.
- On one side of the bowl add the dry yeast and on the other side add the salt. This keeps the salt from killing the yeast.
- Slowly add the water. Pour it in where it looks dry and stir. If you have a stand mixer with a dough hook let it run for about 5 minutes. Otherwise stir the ingredients until everything is well incorporated then knead until the dough is smooth.
- Form the dough into a ball, place in an oil bowl and cover with a towel. Allow the dough to rise for about 1 hour or until it doubles in size.
- Turn the dough out onto a lightly floured surface, dust with a little more flour and gently flatten. Lift the dough and work around the edges with your finger tips. Allow gravity to stretch it out.
- Place the prepared dough on a pizza pan lightly dusted with cornmeal.
- Cover with your favorite sauces. Bake it in your oven, preheated to it's highest temperature for about 10 minutes.