This is a recipe for a basic, no hassle, single pizza crust. You can get fancy with it by adding fresh garlic and Italian herbs as in Whole Wheat Herb Pizza Crust.
Makes: 1, 14-16” crust
1 tsp. yeast (or half a packet)
¾ C. lukewarm water (90-100 degrees)
2 C. flour (I use 1 1/2 C. unbleached white and 1/2 C. whole wheat)
1/2-3/4 tsp. salt
1 Tb. olive oil
- Mix the yeast in the warm water. Set aside for 5-10 minutes.
- Meanwhile, mix the flour and salt in a bowl. Set aside.
- Add the yeast and oil to the flour and mix well with a spoon. It should form a nice soft, slightly tacky ball of dough. If not, add 1 Tb. of water if it is too stiff or 1 Tb. of flour if it too wet.
- Knead on a lightly floured board for 5 minutes. Try to not add too much flour.
- Spray oil the work bowl. Return the kneaded dough to the bowl. Cover with a dishtowel or plastic wrap and set in a warm place for 1 hour.
- During this time, prepare your pizza sauce and toppings, grate cheese, etc.
- Punch down the dough. Roll out to 14” for a thicker dough and 16″ for a thinner crust.
- Spread with homemade pizza sauce, a blend of grated cheeses, and toppings of choice. Bake 400 for 25 minutes or until the crust is browned and the cheese is bubbling. (or 425 for 20 minutes)
- If making many pizzas, I use 1/2 tsp of salt per crust.
- You can refrigerate or freeze extra dough wrapped in a plastic bag. Defrost and let come to room temp before rolling out on a floured surface.