Homemade Pizza Crust
This pizza crust is very easy to make and elevates your pizza toppings by it's simplicity and taste. This recipe will create 2 large pizza crusts.
Ingredients
- 1 1/4 cups flour whole wheat, AP, or a mixture of the two
- 2 1/4 tsp yeast Or 1 pouch yeast
- 1 dash salt
- 1 Tbsp sugar (optional)
- 1 cup warm water
- 2 Tbsp olive oil, divided
- 2 1/4 cups flour
- flour for dusting
Instructions
- Pour 1-1/4 cups of the flour into a stand mixer bowl and whisk in yeast, sugar and salt using the paddle.1 1/4 cups flour, 2 1/4 tsp yeast, 1 Tbsp sugar (optional), 1 dash salt
- Pour the 1 cup warm water and olive oil into the mixing bowl while mixer is running on low. Pause mixer and scrape down sides of the bowl to incorporate all the flour. Once combined, increase speed to medium for 2 minutes to remove lumps.1 cup warm water, 2 Tbsp olive oil, divided
- Once no lumps exist, replace paddle with dough hook and begin slowly adding the rest of the flour while mixer is on low. Watching for a soft but pliable dough that is no longer tacky (moist).2 1/4 cups flour
- Allow the dough to be kneaded by the mixer for 5 minutes to strengthen the gluten. When finished, create a tight ball of dough. If you are only using some of the dough and saving the rest, this is when you would tightly roll the extra dough in plastic wrap and freeze it for later.
- Lightly grease a bowl and roll the topside of the dough ball in it. Place dough ball seams side down and cover with a towel and let rise for 30 minutes until doubled in size.
- Dough is now ready to be divided and used in a pizza creation.flour for dusting
Notes
You do not need a stand mixer to create this dough, simply follow the steps using a large mixing bowl and a strong spoon. Make sure that you work the initial sponge well enough to remove lumps.
If you plan to freeze the extra pizza dough, do the initial mixing but don't allow it to rise! Divide the dough into desired portions, wrap each portion tightly in plastic wrap and freeze. Allow to thaw on the counter for a few hours before using the next time.
For a crispy crust, or a crust that will hold up tons of heavy toppings, I recommend toasting it plain before adding the toppings. I toast mine (called blanching) in a 375° oven for 8-10 minutes. Pull the crust out, crank your oven up to 450°. Top the crust as desired, and pop your pizza back into a very hot oven for 15-20 minutes.
Nutrition
Serving: 16 slicesCalories: 42 kcalCarbohydrates: 5.8 gProtein: 0.9 gFat: 1.8 gSaturated Fat: 0.3 gSodium: 12 mgFiber: 0.3 gSugar: 1 g
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