I feel like I should call this the "Sara Harper Pizza Crust." It was inspired by a friend of mine who wants to cook, but like many people, she's a bit wary of yeast doughs. They can be a bit scary if you haven't done many of them or have had bad experiences with them.
I have definitely been there, but after lots and lots and lots of practice and errors, I've found that they are not so scary after all.
To introduce the yeast-phobic to the wonderful world of yeast doughs in a gentle manner, I took a basic no-knead bread recipe and tweaked it to become an easy pizza crust.
Without further ado, here it is!
You need:
3 cups all-purpose flour
1 tsp salt
1 pkg yeast (2-1/4 tsp)
1-1/3 to 1-1/2 cups water
Put everything in a big bowl and mix till it's combined. It will be very sticky, but this is fine. Let it sit a few minutes for the gluten to relax.
Oil your pizza pan. Spread out your dough to the size you want, wetting your fingers to keep sticking to a minimum. Place in a warm oven (turn it to lowest setting for 1 minute, then turn off) for 15 minutes.
Take the crust out of the oven and preheat oven to 450. While you wait, brush crust with olive oil.
Bake crust for 8-9 minutes or until starting to brown slightly.
Brush crust with a bit more olive oil and sprinkle some salt around the edge. Top with your favorite toppings and bake an additional 9-10 minutes or until the doneness you prefer.
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