A few months ago I started collecting pizza crust recipes. I have them written on small scraps of paper and most have the website or person who gave them to me. This one does not. So, if you recognize it from a blog or recipe site, please let me know and I'll give credit where credit is due!
I've made this a few times and here are the things I've learned. This recipe is enough to make 2 thin crust pizzas or 1 medium crust pizza. You need to bake it for around 5 minutes before adding your toppings if you want a crispy crust. When you think it is done, cook for 3-5 more minutes to give the middle more time to cook.
Ingredients:
2 cups whole wheat flour
3/4 c. white flour (I use unbleached white)
1 t. salt
2 T. olive oil
1/4 t. sugar
1 envelope active dry yeast
1 c. warm water
Add yeast and sugar to 1 c. warm water. Stir gently and let sit for 8 minutes. The yeast will be bubbly.
Mix whole wheat flour, white flour, and salt. Add olive oil.
Pour yeast mixture and combine.
Knead for 5 to 10 minutes. Well kneaded dough will be smooth and elastic. If you press your finger into the dough, the mark should spring back.
Pour a small amount of olive oil into a bowl. Place dough in the bowl and turn once. Cover the bowl with saran wrap or a clean towel and let rise for 45 minutes to 1 hour.
If making 2 thin crust, then cut in half. I freeze one half for a later date.
Roll out to desired thickness. Don't worry about getting a perfect circle or rectangle. Concentrate more on the thickness being even across the entire crust. Bake at 450 degrees for 5-8 minutes.
Add toppings (I used green pepper, olives, and mushrooms, mozzarella cheese, cheddar cheese, and Italian seasonings) and bake for 15-18 minutes (thin crust) or 15-20 minutes (for thicker crusts).
Enjoy!!
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