Cheryl Alters Jamison, Bill Jamison

Just About Perfect Pizza Crusts

Preparation info
  • Makes

    2

    thin 10- to 11 inch pizza crusts
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

This is the crust we recommend for the pizzas that follow. It’s our favorite style—thin, crunchy, and full of flavor even before you put on toppings. Make a few extras for the freezer if you wish.

Ingredients

  • 1 envelope active dry yeast (about 2½ teaspoons)
  • ½ teaspoon sugar

Method

  1. Combine the yeast and sugar with the water in a small bowl and let sit for a few minutes until foamy. With a heavy-duty mixer or in a food processor, mix the yeast with a scant 2 cups flour and the rest of the ingredients for several minutes, until the dough becomes smooth and elastic.
  2. Transfer the dough to a floured pastry board or counter and knead at least 2