Best 2 Jays Pizza Crust Recipes

Indulge in a culinary journey with Jay's Pizza Crust, a sensational symphony of flavors that will tantalize your taste buds. Discover the secrets behind the perfect pizza crust, expertly crafted with various flours, including all-purpose, bread, and whole wheat. Unleash your inner pizzaiolo as you explore a range of recipes, each promising a unique taste experience. Dive into the classic Margherita, a harmonious blend of tangy tomato sauce, melty mozzarella, and aromatic basil. Embark on an adventure with the tantalizing Pepperoni Pizza, a crowd-pleaser bursting with savory pepperoni, gooey cheese, and a crispy crust. Satisfy your cravings with the Vegetarian Delight, a vibrant medley of roasted vegetables, zesty pesto, and creamy goat cheese. And for those seeking a spicy kick, the Spicy Hawaiian Pizza delivers an explosion of flavors with its sweet pineapple, spicy jalapeños, and tangy BBQ sauce. With Jay's Pizza Crust, the possibilities are endless – let your creativity soar as you craft your own signature pizza masterpiece.

Let's cook with our recipes!

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

JAY'S SIGNATURE PIZZA CRUST

Jay's Signature Pizza Crust image

I found this on Allrecipes. It has almost 2000 reviews. I made some changes according to some of the reviews. First, I made it in my bread machine and used 1 tablespoon of white sugar and added 1 teaspoon each of garlic powder, onion powder and italian seasoning. I also added 1 tablespoon of flour at a time while the machine was in the mixing cycle until it formed a ball and came away from the sides. I learned this from a bread machine cookbook that I have. Just don't open the lid while it is in the rising stage.

Provided by Naturelover

Categories Low Cholesterol

Time 50m

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar (I used 1 tablespoon of white sugar)
1 1/2 cups warm water (110 degrees F or 45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Steps:

In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Nutrition Facts : Calories 119.4, Fat 2.1, SaturatedFat 0.3, Sodium 156.5, Carbohydrate 21.6, Fiber 0.9, Sugar 0.2, Protein 3.1

Tips:

Use the right flour: Bread flour or all-purpose flour can be used for this recipe, but bread flour will result in a chewier crust.
Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they are just combined, then knead it for a few minutes until it is smooth and elastic.
Let the dough rise in a warm place: The dough should rise for about an hour, or until it has doubled in size. A warm place will help the dough rise faster.
Preheat the oven to a high temperature: The oven should be preheated to 450 degrees Fahrenheit before baking the pizza. This will help the crust get crispy.
Don't overload the pizza: Too many toppings will make the pizza soggy. Add toppings sparingly.
Bake the pizza until the cheese is melted and bubbly and the crust is golden brown: This usually takes about 10-12 minutes.

Conclusion:

These tips will help you make a delicious pizza crust every time. With a little practice, you'll be able to make a pizza that rivals your favorite pizzeria. So next time you're in the mood for pizza, give this recipe a try. You won't be disappointed.