Recipe: Homemade Pizza Crust

If you ask me, homemade pizza always taste better than anything you can get at a restaurant or frozen from a box. You also get to put whatever you want on it. I love being creative with pizza and have made them with all kinds of interesting and yummy things. Here is a basic pizza crust recipe that is simple and healthy.

Ingredients:
1 pkg. active dry yeast (or 2 ¼ tsp.)
2 tsp. sugar
1 c. warm water
1 tsp. salt
1 ½ tsp. extra virgin olive oil
2 ½ c. whole wheat flour


Put the yeast and sugar in a large bowl with warm water. Let it sit for about 10 minutes until it gets foamy.


Add the salt, extra virgin olive oil, and flour until it makes a soft dough. If you are using fresh milled flour, you may have to add more. The dough should not be sticky.


Knead the dough for a couple of minutes (I just do it right in the bowl), then cover with a damp towel and let it rise in a warm spot for one hour. Who says whole wheat dough doesn't rise?!


Dump out the dough onto a floured surface. This recipe makes 2 medium pizzas or 4 personal pizzas. Divide the dough in the number of crusts you want.
 
 
Place a baking stone in the oven as the oven preheats to 500° F. Roll out each crust, then carefully place it on the hot stone and let them partially bake. A personal crust literally takes about 5 minutes, a medium crust might take just a couple minutes more. If you do not have a baking stone, just bake them on a greased baking sheet. I highly recommend investing in a baking stone; they really do make pizza taste SO much better!
 
 
Remove the crusts and top them as desired. Turn the oven down to 425° F. Then, stick them back on the baking stone for another 10 minutes or so. Remove and cut into slices.
 

On this particular pizza, I had a homemade cream sauce with shrimp, spinach, parsley, garlic, and crushed red pepper. Yum!
 
You can also freeze any unused partially baked crust(s). Make sure to cool them, then put them in a freezer safe container. They only take a few minutes to defrost. Just take one out, top it, and bake at 425° F for about 10 minutes. A quick and easy dinner!
 

7 comments:

  1. sounds good although i would advice you to also not use morton salt it is mad made and very toxic, real salt from the earth has tons of minerals that your body needs, and tastes better! Google it!

    ReplyDelete
  2. I use kosher salt. Any idea how many calories one crust (personal size) has?

    ReplyDelete
  3. Recipe calculator said that one personal crust has about 183 calories.

    ReplyDelete
  4. I don't count calories or fat or anything like that. I think that a balanced, varied diet of real, whole foods is the way to go. After that, I believe everything else falls in to place.

    ReplyDelete
  5. Followed recipe to a T. Dough did not rise at all. Looks exactly the same. Now I'm cranky and very hungry.

    ReplyDelete
    Replies
    1. This recipe has been made by myself, my family, and my readers hundreds of times with no issues. I recommend buying new yeast.

      Delete

Pin It button on image hover