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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My fiance and I love pizza, and he goes crazy for this homemade crust. It does take some time, but give it a try. Works great with Sicilian pizzas, or feel free to omit the herbs and garlic for a plain wheat crust. Read more ...still tasty! This recipe makes dough for two pizzas. Ingredients:
1 envelope active dry yeast |
1 t brown sugar |
1 c warm water per yeast package's instruction (around 105f) |
4 t chopped garlic |
2 t each finely chopped basil, oregano, rosemary, thyme |
2 c whole wheat flour |
1/4-3/4 c white flour |
pinch of salt |
olive oil |
Directions:
1. Combine first three ingredients in large mixing bowl. Allow to sit about ten minutes or until yeast begins to foam.
2. Add garlic and herbs to yeast and water. Mix well.
3. Add wheat flour to yeast/herb mixture. Stir and let rest for five minutes.
4. Dump mixture onto floured surface and begin kneading, adding small amounts of white flour as needed until no longer sticky. Knead for ten minutes. Dough should be smooth and elastic.
5. !! Resist the urge to add large amounts of flour. Dough will become too stiff !!
6. Divide dough into two rounds and place in separate oiled bowls. Dough should be lightly coated with olive oil.
7. Cover and allow to rise for 60-90 minutes. Dough should be doubled in size.
8. Place dough onto floured surface and stretch to desired thickness, size, and shape. Try not to use a rolling pin!
9. Bake until golden and done.
10. *********************************************
11. I like to prebake my crust for a few minutes on a pan before I add my toppings. This allows the crust to stiffen up so that when I bake it with the toppings, I don't need a pan and I can get a crunchy, crusty pizza all over.
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