The crispiest golden pizza crust recipe you'll ever make.
- Scale out flour in mixing bowl. In a smaller bowl mix your warm water, optional sugar and yeast. Let them wake up for a few minutes and add to flour. Mix until shaggy.
- Cover and let everything hydrate for about 30 minutes.
- Add salt and Wagyu Beef Tallow. Continue to mix. When dough has formed a ball, turn out onto a floured work surface and knead.
- Fold halves making quarter turns until it becomes uniform
- Move to standard bread kneading technique where you work it into center until it has a somewhat smooth face, about 10 minutes or so of kneading time.
- Place in greased bowl and cover with plastic wrap. Let rise around 2 hours until doubled in size and holds a dent.
- After the first rise, turn out dough onto a floured surface and divide into four pieces. Briefly knead into a ball and tighten by making a circular motion with your hand.
- Cover and let rise for one more hour. When proofed you are now ready to make pizza.
- Roll out rounds by gently stretching using the back of your hand. The center should be thinner than the rim for proper cooking.
- Place the dough onto a semolina or cornmeal dusted peel and begin to add your sauce, toppings and cheese. Place into pizza oven or heated pizza stone. Our oven takes roughly 9 minutes, but keep an eye as every oven is different. Enjoy.
