Ultimate Pizza Crust

https://www.pizzamaking.com/forum/index.php?topic=1478.54

I found a Giordanos-style recipe on http://www.pizzamaking.com, and adjust the ingredients depending on the quantity/size of pies required. I always use King Arthur Unbleached All-Purpose flour. If I can't get the exact flour, I usually will skip pizza until I can. There are certainly other flours that will work, but there are some that will not give the same results. The crust is simple, but it has a profound effect on the final results.

Mix the yeast in the warm water, set aside while you mix the other ingredients.

Mix the remaining dry ingredients in a large bowl.

Add the oil, mix. You'll get a crumbly mixture.

Mix in the water/yeast. Do not overwork the dough, just get everything blended together. Add a little more water or flour as necessary to get a nice dough consistency. It should pull away from the mixing bowl, but don't get it too dry/firm.

Coat the dough ball with a little oil (quick spritz with cooking spray works fine). Cover with a piece of plastic wrap, set aside for a few hours to rise. Tip : put it in the oven, turn on the oven light to provide the slightest amount of heat.

I found a Giordanos-style recipe on http://www.pizzamaking.com:

"This is for a 10" American Metalcraft deep-dish pizza pan, tapered sides (top rim is 10" diameter, bottom inside is 9"), 2" tall."

• 3 C. Gold Medal AP flour (375g)
• 2 tsp. Fleischman Active Dry Yeast (slightly less than one "packet")
• 1 ½ tsp. sugar
• ¾ tsp. salt
• 7 ½ Tbsp. Crisco Pure Canola Oil (105g)
• 1 ½ Tbps. Bertolli Extra Light Olive Oil (20g)
• ¾ C. + 3 ½ tsp. warm water (195g)

• 4 cups flour
• 1 ¹ /₄ +/- cup water
• 1 ¹ /₂ pack yeast
• 2 tsp brown sugar
• 1 tsp salt
• ¹ /₃ cup oil, half olive, half canola

This yeilds about 1100g dough, although weight will vary depending on level of hydration. Crust for 11" pan required about 540g (after trimming).

Enough for three 9" pans (9" cake pans):

• 5 cups Flour (King Arthur unbleached)
• 2 packages Yeast
• 1-1/2 Tbs Brown Sugar
• 1-1/2 tsp salt
• 1/2 cup Canola Oil
• 5 Tbs Olive Oil
• 1-1/2 cups + 2 Tbs Warm Water

• 6 cups flour
• 1 ¹ /₂ +/- cup water
• 1 ¹ /₃ Tbs yeast
• 1 ¹ /₂ Tbs brown sugar
• 1 ¹ /₂ tsp salt
• 1 cup oil, 2/3 olive, 1/3 canola