Homemade Pizza Crust
- 2 cups whole wheat flour
- 1 cup unbleached white flour, plus more for adding to dough to get the right texture
- 1/4 ounce (7 g) package active dry yeast
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 3/4 cup luke warm water
- 2 Tablespoons olive oil
In a large mixing bowl, combine the flour (I like to use the above combination of whole wheat and white flour–you can substitute more white for the wheat if you want), yeast, sugar, and salt. Pour in the luke warm water (it should not be hot–that could cause the dough not to rise) and the olive oil. Stir vigorously until dry and wet ingredients are well mixed. Gradually add white flour to the dough mixture until it gets more like dough and less like batter. When it can hold together as a ball, scrape the dough onto a floured counter top and begin to knead the dough. Gradually work in more flour as you knead until the dough feels elastic and smooth. If it is still sticky, knead in more flour. Knead for at least eight to ten minutes, till the dough is soft and pliable. Place the ball of dough in a lightly oiled bowl and cover the bowl with a dishcloth. Let it rise in a warm (not hot) place for at least 45 minutes.
When dough has doubled in size, punch it down in the bowl (my kids’ favorite part of the process) and turn back out onto the floured counter top. Knead in a little more flour if it is sticky. Divide the dough into two balls, place them back in the same bowl, cover them with the towel, and let them rest for about ten minutes.
Preheat your oven to 375 degrees.
Then turn the first ball of dough out onto the floured counter top. With a rolling pin, roll it to fit either a 15-inch pizza stone or a standard sized cookie sheet. It is not important to worry about the exact size of the pizza stone or baking sheet–the dough can stretch to fit as long as it is in the general vicinity of the above sizes. To prevent sticking, dust the pizza stone or baking sheet with cornmeal. Carefully transfer the rolled dough from the counter to the pizza stone or baking sheet. Gently press it to make it fit the surface evenly. Then repeat the process with the second ball of dough, and transfer it to the second pizza stone or baking sheet. I like to brush olive oil on the dough once it is spread onto the pizza stone/baking sheet.
Spread on your favorite pizza sauce, toppings, and cheeses. Bake in the 375 degree oven for about 20 minutes, or till the cheese is melted and the crust is lightly browned. Take out of the oven and let the pizzas cool for about five to ten minutes before slicing them.