Small Batch (enough for one large pizza)
1 & 1/2 tsp fast acting yeast
1 & 1/4 cups lukewarm water (between 95° – 105° )
2 & 1/2 cups unbleached or white whole wheat flour, or any combination you desire
1/3 cups cornmeal
1 1/2 tabs olive oil
2 tsp salt
2 tsp sugar or honey
Large Batch (enough for 2 large pizzas)
3 tsps fast acting yeast
1 & 3/4 cups lukewarm water (between 95° – 105° )
5 cups unbleached or white wheat flour, or any combination you desire
2/3 cups cornmeal
3 tabs olive oil
1 tab salt
1 tab sugar
Dissolve yeast into water, add remaining ingredients by hand, then use a stand mixer with a bread hook to knead dough 2-3 minutes or until it pulls away from the bowl.
If you don’t have a stand mixer, knead by hand for at least 10 minutes, or until dough is a smooth, even texture with a high degree of elasticity.
Click here to learn how to knead bread dough.
Transfer dough to a well oiled bread bowl, turn it around to oil all sides, then cover with damp kitchen towel and let it rise until double, about 1- 1 & 1/2 hours.
Punch dough down, let it rest a few minutes, then use your hands or a rolling pin to flatten and shape into a circle or whatever shape you need for your baking pan or stone. Let it rise for about 30 minute in a warm room before using as you would store bought crust that needs to be baked.
I hope you enjoy this delicious AND healthy pizza crust recipe!
This recipe’s skill level is +3, and requires you to have experience kneading and shaping bread dough.