You are here: Home » Recipes » Chef Jon’s Pizza Crust Chef Jon’s Pizza Crust Recipe by Jon Ashton Yield Chef Jon Ashton's recipe for a chewy, delicious crust that is fun for the family to make. PrintEmail Ingredients 1 package (.25-ounce) package active dry or fresh yeast1 teaspoon sugar1 cup warm water2 tablespoons olive oil1 1/4 teaspoons salt2 cups bread flower1 cup all-purpose flour Instructions In a large bowl, mix yeast, sugar, warm water and oil. Now add salt and flours, stirring with a wooden spoon until a soft dough forms. On a lightly floured surface, knead dough (kneading is fun – toss, punch and press ) until smooth and elastic, about 7 minutes. Drizzle a little oil in a large bowl and transfer dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. | Punch dough down. Cut into 4 portions, about 6 ounces each. Roll each portion into a ball. (At this point, you can refrigerate dough up to 24 hours). Preheat oven to highest setting—550F. Roll dough into circles 6 to 8 inches in diameter. Brush with a little oil. Spread some tomato sauce on each pizza and top with a few slices mozzarella cheese and basil. Place pizzas on a baking sheet and place in hot oven. Cook 6 to 8 minutes. Recipe by Chef Jon Ashton.