I've always known the pan plays a huge part in the crust. I've found that deep dish pans give a better crust turnout - crisp on the bottom, and chewy in the center. Other square low-edge pans leave the crust a little softer - good for kid's with braces!

3 Medium Pizzas

3 cups lukewarm water

3 Tbsp. olive oil

2 Tbsp. sugar

1 Tbsp. instant or active yeast

1 1/2 Tbsp. salt

5 cups unbleached flour

00 pizza flour by King Arthur (or other pizza blend flour) - enough to make a smooth dough (2-3 cups is a guess)

In a mixer, add water, yeast, sugar and oil. Jog once or twice. Start adding flour, one cup at a time with a quick mix in between. Add the salt and jog again.
Start adding the pizza blend flour one cup at a time until you have a smooth dough, but not dry, it should stay fairly sticky.

I mix on high for 5 minutes, then let it sit for 1-2 hours. 
Separate and roll onto the pans. Let me know if you try it (and if you're a crazy pizza person like me...)

This makes a little over 1 cup. We double or triple ours.

Saute:

2 TBSP butter
Fresh cloves of garlic - you choose how many

Add:

2 TBSP softened cream cheese - I would add Boursin with the cream cheese, equal amounts. Stir until smooth.

Add:

1 c. heavy cream and 1/2 c. shredded parmesan, or other hard cheese, or Jarlsberg

Stir and let bubble together for a minute or so. Spread on your pizza. 

Beans: Organic, fresh, rinse and remove broken beans. I've never soaked beans before cooking.

Add the beans and fill the pressure cooker with cold water to the 2/3 line. You can add a few tablespoons of olive oil. Bring to a boil, place the lid and pressure to the 2nd ring for 22 minutes. I usually push the cooker half off the burner and turn to medium, and this keeps it on the second ring without blowing the seal. If you just let it remain at a high boil, the seals blow.

Natural release by taking off the heat, and letting the pressure go down. Remove the lid AWAY from you. Pour into a strainer and let cool completely unless your using them in a hot dish. I don't rinse them off.

Freeze or refrigerate. 

The alternative mix is simply 1 part cornstarch to 2 parts fine sugar, plus 1 part vanilla. 

I used 1 TBSP. of cornstarch and 2 TBSP. of sugar. You can use a TBSP of pure vanilla powder or a TBSP of pure vanilla. 

Softening the butter, making smaller scoops help cookies spread. Enjoy!

If you're a member here you can download this recipe below! This is 8.5 x 11 - if you're a binder gal.

https://vimeo.com/636764629

Add 2 TBSP cream cheese, 1 cup heavy cream, and 1/3 c of cheese, such as shredded parmesan, or pecorino romano. Heat until melted. Cool for 20 minutes. Makes enough for two 12" pizzas. 

You can play a lot with this recipe in terms of herbs but keep the base of garlic, butter, cream, and 1/3 of meltable cheese the same. 
Try it on the pizzeria dough for the grill or pizza oven!

This uses ice water and very little yeast - which makes sense to me now, as we don't want 'bready' crust. The trick is also dough refrigeration before, and a hot oven when baking.

Enough dough for 2 large pizzas:

6 cups flour

4 tsp. sugar

1 tsp. instant yeast

2 2/3 ice water

2 Tbsp. oil

3 tsp. salt

I use my Bosch mixer for this dough.

Add the flour, sugar, and yeast to the mixer and jog to blend. Now with the mixer running on low, with the main lid ring on, pour the cold water slowly as it mixes until the flour is choppy looking. Stop the mixer and add the oil and salt. Run the mixer for about 4 minutes until the dough cleans the bowl and forms a nice elastic ball.

This dough is super soft and smooth! I love it. Roll the dough into a nice round mass and then cut into two balls, wrap in plastic and refrigerate from 4 hours to 2 days.  (I made more in this batch. Comment if you want me to share the 3 large pizza recipe!)

Rub the dough with oil, roll out and then top. I moved the rack to an upper position and baked at 445 degrees for about 13-14 minutes until bubbly. You can use a pizza stone too if you have one!

I'll try to get more pictures of steps and a done pizza. It's pretty tasty!