127 Blend – Pizza Crust

Meter- Easy
Yield - (4) 10- 12 inch crust

Mise en Place

• 3 Bowl (stainless steel or ceramic)
• 1 Mixer Bowl
• Whisk
• Thermometer
• Measuring Cups
• EVOO - in cup
• Pastry Brush
• Plastic Wrap
• Timer
• Parchment Paper
• Rolling Pin
• Baking Stone (or a Pizza Tray lined with Parchment Paper)

 

​Ingredients 

• 1 Package – (2 ¼ tsp) Active Dry Yeast
• 1 1/3 cup Warm Water- (107◦F – 112° F)
• 1 Tablespoon Granulated Sugar
• 3 ½ Cup All Purpose Flour
  • (might need extra ¼ cup APF)
• 2 Tablespoon Extra Virgin Olive Oil   
• 3 Tablespoon 127 Blend Here’s the Deals Spice Co  
• ¼ Cup Corn meal

​Master ingredient list

• Active dry yeast
• Granulated sugar
• All-purpose flour
• EVOO
• Kosher salt
• 127 Blend – Here’s the Deal Spice Co.
• Cornmeal

​Recipe 

1. In a Larger Bowl (at least 2 ½ cups Volume), place Sugar in bottom, add your Warm Water and Yeast, stir briefly with a fork to incorporate the ingredients. (do not over stir, you want to keep the water as warm as possible)
2. In another bowl (Or a Mixer Bowl), Place the All Purpose Flour, and Salt, mix with whisk. Add EVOO and 127 Blend. Mix with Whisk again. 
3. Once the Yeast Mixture has had time to dissolve and has created Bubbles on top (7-15 mins), Stir Briefly with fork and add it to the Flour Mixture.  Knead for 10 mins with the Dough hook or by hand. Low speed. Until the dough is sticky, smooth and elastic.
4. In a Clean Bowl, coat the bottom and sides of the bowl with EVOO.
5. Remove the dough from mixer bowl, (dust your hands with Flour before removing the dough) Place Dough in the oiled bowl, then flip once to coat the dough with the oil that is in the bowl.  (this will keep your dough from drying out and allow it to proof evenly)
6. Cover The bowl with the dough in it, with Plastic Wrap. Place in a warm area away from direct sunlight. (70°F to 83°) Allow to Proof until doubled in size. (1 – 1 ½ hours) I Write the Time on top of the plastic wrap, to help me know how long its been proofing.

While that is rising, clean up after yourself.

1. On a Sheet Tray or Cookie Sheet, Line with Parchment paper, Dust with Corn Meal.
2. Clean an area for your Rolling Station. Here you will need a bench knife (Plastic or Metal), Cup of All Purpose Flour, Rolling pin, Corn meal, EVOO in a small cup, Pastry Brush.
3. Once your dough has doubled in size, remove the plastic wrap, punch the dough down, knead for 1-2 mins.  Cut the Dough Ball in Quarters, Roll back into 4 Balls, Dust your Rolling station with APF (All Purpose Flour) Place dough balls on your Rolling station. Cover each Ball of dough with Plastic Wrap and allow to Rest for 15 Minutes.

**Option here- See Below
Pre- Heat your Oven to 400°F
Place your Pizza Stone in the oven on the middle rack. 

1. Once your dough has had time to rest, work with one ball at a time, on a highly floured surface.  Flatten the dough, use your hands and rolling pin.  Roll into a Circle, about ¼ inch thick. Try not to tear the dough. Should try to be 10-12 inch Circles or Shapes. 
2. Place the Desired shaped dough on the sheet tray with parchment and Corn Meal.  Use a Large Tined Fork to “Dock” the Dough. (this is to prevent bubbling)
3. Brush Dough with EVOO, dust with Cornmeal. 

Repeat with the rest of the Dough Remaining

1. Once Done with one Dough, slide it onto the Hot Pizza Stone, Set Timer for 5-7 Mins.
2. Use a Metal Offset Spatula or your hands to remove the Dough, place on a cutting board.

If Bubbling occurred, push down on the Bubbles with your fingers. 

1. This is where you can apply your sauce of choice, toppings and cheeses.
2. When I Assemble my Pizza's I work on an inverted cookie tray, this allows for a smooth transfer to the hot Pizza Stone. (see picture below)
3. Place Assembled Pizza back into the Oven on the Pizza Stone.  Cook until Pizza is at your desired done-ness. 

Remove, allow to cool (2 mins)
Cut into Desired shapes and Enjoy
** If you are not going to eat this right away, Pre-heat oven to 325°F.  Par Cook the Crusts until 75% cooked. Remove from oven, cool, wrap in plastic wrap each crust individually and Freeze