Wednesday, April 10th, 2013...5:46 pm

Pizza Crust

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We have tried LOTS of different pizza crust recipes over the years always looking for the perfect chewy and crispy crust combination. My family loves pizza, so we make pizza frequently. This is my absolute favorite one. It does take some planning due to rising time, but not any more than normal, except that you do have to wait about 20 minutes to put any toppings on the crust once it is rolled out. It is well worth the wait though.

Pizza Crust

2 1/4 tsp. yeast

1 tbsp. sucanat

1 c. warm water

1 tsp. salt

1 1/2 c. all-purpose flour

1 1/4 c. whole wheat flour

Mix yeast and sucanat in a big bowl and add the warm water. Let it sit til it bubbles and looks a little frothy. Add the salt and then add the flours a little at a time, mixing so the flour disappears before adding more. Eventually you will need to mix the flour in with your hands, kneading it to become a smooth ball that is no longer sticky. You may not use all the flour, its okay if you don’t. I always have a little left over that I save for rolling it out. Now leave it in the bowl, covered with a cloth until it has doubled in size. This takes about one hour. Punch the dough down and roll it out to about 1/4 in. thick and put it on your pizza pan. Now let it rest for about 15-20 minutes. You can preheat your oven during this time to 425 degrees. Then add toppings of your choice and bake for 12-15 minutes, or until the crust is golden.


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