As I've said before, one of my favorite websites for recipes is allrecipes.com, and this is where I found the best pizza crust recipe I've ever made. It's fast, and quick!
Ok, here we go...I don't like my yeast breads to fail, so I proof all my yeast, even if the recipe doesn't call for it. Proofing means that you make the yeast work before it has to. So, add 2 1/4 teaspoons yeast. This is the equivalent of one .25oz package.
Add 1 teaspoon of sugar. This is the magic ingredient to proof your yeast...SUGAR!
1 cup warm water, by "warm" they mean hot enough that you can almost not put your hand in. This is how I always measure it and it hasn't failed me yet.
Add to your bowl and stir with a spoon until dissolved. It will look like weak tea.
Let it sit. It will begin to get a layer of foam. This is Proofed yeast, all it means is that it is working. If it doesn't do this after about 20 minutes, check your yeast expiration date. If the date is good, try again.
Add 2 1/2 cups of flour to the bowl.
Add 2 Tablespoons oil, and 1 teaspoon salt.
....and mix
let the dough sit in the mixer for a minute while you get your pan ready. If I'm not using a pizza stone I put parchment on my pan because it is a great alternative to oiling it so that it won't stick.
Knead your dough for a few minutes..
and roll it out, this is much easier than trying to press it out.
It's easier to transfer to your prepared baking sheet by rolling one end over your rolling pin.
Cut up one chicken breast half, and season as you wish. I use garlic, salt and pepper.
After your meat is done, your crust should have risen sufficiently. Roughly 30 min if you like a puffy crust or brown the chicken ahead of time and cook immediatly for a crispier crust.
Sauce it, meat it, and cheese it! Bake at 450 degrees Farenheit for 15 minutes or until crust is golden.
And enjoy, doesn't he look like he's enjoying it :-)...I think he was blinded by the flash.
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