These crusts are versatile and really simple to make. You can make the dough a day or two in advance and keep it refrigerated in an airtight container until you want to use it. (If you do choose to refrigerate it, do so before you let it rise; upon removing it from the refrigerator, let it rise for two hours instead of one.) Have fun dressing it up for pizza or use it as a focaccia or calzone dough.
- White dough
- warm water - ¾ cup
- active dry yeast - 1 envelope or 2¼ tsp
- flour - 2 cups (or more) all-purpose
- sugar - 1 tsp
- salt - ¾ tsp
- olive oil - 3 Tbsp
- Whole wheat dough
- white whole wheat flour - 4½ cups
- salt - 1¾ tsp
- instant yeast - 1 tsp
- olive oil - ¼ cup plus 1 Tbsp
- ice-cold water - 2 cups
- herbs - Several Tbsp chopped , such as parsley and basil
- Cornmeal - for dusting
1. Pour warm water into a small bowl and stir in yeast. Let stand until yeast dissolves, about five minutes.
2. Place ingredients, in order of appearance, in the bowl of an electric mixer (this can also be done easily by hand). Mix until dough forms a sticky ball. Transfer to a lightly floured surface.
3. Knead dough until smooth, adding more flour by tablespoons if the dough is very sticky, for about one minute. Transfer to a bowl that is coated lightly with olive oil, turning dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot until double in volume, about one hour.
4. After the dough has risen, punch it down. Roll it out on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
5. Bake in a pre-heated 375° F oven for about 20 to 30 minutes, until the cheese bubbles and turns slightly brown around the edges. This crust is versatile and really simple to make.You can make it a day ahead.
Whole Wheat dough:
1. Place the flour, salt and yeast in the bowl of an electric mixer. Add olive oil and water and stir by hand to combine. Then, using the dough hook, mix for five minutes on mediumhigh speed. Add herbs and mix until combined.
2. Cut dough into four pieces and coat them lightly with olive oil. Place each into a Ziploc bag and refrigerate overnight. (If you want to use dough right away, cover and leave in a warm place to rise for 45 minutes.)
3. Take dough out of refrigerator and let rise for 2 hours. Punch down, then roll out each piece on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
4. When ready to use, preheat oven to 450° F.
NOTES: See Adult Pizza recipe, for full recipe