Saturday, February 15, 2014

Pizza Crust

I don't know about you, but we love pizza at our place! I make pizzas with specialty sauces, tinker with red sauce recipes, find great toppings, but mostly I feast on pizza with my husband. We may love Dominos, but homemade is healthier and cheaper, as well as lots of fun.
With a bread maker friendly recipe (that you can also do by hand), it's also not hard. When I choose easy toppings, I can make a pizza with only about 30 minutes of hands on time (with a bread maker) or 40 minutes hands on time without. It does need an hour for the crust to rise and another 25 minutes to bake both pizzas, but I'm good at leaving it alone to do that!

Yields 2 twelve inch crusts


1 cup wheat flour
1 cup very warm water (120 F-130 F)
3 tablespoons olive oil
1 tablespoon dry active yeast (or one 2 ounce package)
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/2 - 2 cups white flour
2 tablespoons cornmeal for bottom (optional, but very useful if you're using a pizza stone and paddle)

Dough Directions

1. Add wheat flour, warm water, olive oil, dry active yeast, sugar, and salt to a large bowl and stir well.

2) Stir in as much as the white flour as possible, and then move the dough onto a clean surface (like a cutting board). Knead the dough 10 minutes, working in more flour if necessary.

3) Place back into the large bowl, cover with a clean cloth, and let rise 1 hour or until double in size. Keep the dough in a warm place. If it's a dry day, spritz the top of the dough with non-stick spray to keep the dough moist.

Baking Directions for Using a Pizza Stone

1) 30 minutes before baking (while the dough is still rising), place stone on the bottom rack of the oven and preheat to 500 F. A hot stone will give you better pizza.

2) When the dough is finished rising, cut it in half. Place 1 tablespoon cornmeal on the pizza paddle and roll out half of the dough into a 12 inch circle, adding more flour only if necessary. Make sure the dough slides freely over the paddle.

3) Top as desired. Reduce oven temperature to 425 F, and bake 8-12 minutes, or until the top is browned and the cheese is bubbly. 

4) Repeat with the other half of the dough.

Baking Directions for using a Cookie Sheet

1) Preheat the oven to 425 F.

2) When the dough is finished rising, cut it in half. Roll out half the dough into a 12 inch circle, or to the shape of your pan. Place on a cookie sheet.

3) Bake 6-7 minutes until the crust is slightly browned. 

4) Quickly top the pizza with sauce, cheese, and toppings and then return pizza to the oven 7-9 minutes, or until the top is browned and the cheese is bubbly.

5) Repeat with the other half of the dough.

Shared with

Snickerdoodle Sunday 78

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