This is the recipe I base my pizza crust off of. I don’t always follow it exactly, but this recipe is my starting point. I will double this recipe when I make it and use the dough to make 3 medium thickness crusts. You can use the recipe below to make 1 thick crust or 2 thinner crusts.
1 1/2 tsp yeast
1/2 tsp brown sugar
1 1/2 c hot water
1 tsp salt
2 Tbsp CGF rendered lard
2 Tbsp gluten (optional – I use it when I grind and use wheat flour)
2 Tbsp dough enhancer (optional)
2 1/2 c flour (I grind and use soft white wheat flour)
~ 1-2 cup flour (until dough is to a good consistency)
Let dough rest 20 min
Toss or stretch dough to fit your pan.
Prebake dough at 400 degrees for 8-10 minutes
This dough freezes well after it has prebaked. I will form my crusts on cookie sheets and cut them in half, freezing them in a 2 gallon freezer bag. When I want to make a quick pizza, I just pull out 2 matching halves, piece them together, and build my pizza as normal.