Basic Pizza Crust (2 crusts)

4 Cups whole wheat flour, spelt, kamut
1 TB SAF yeast
1 TB olive oil
1 TB honey
1 1/2 tsp. salt
1 1/2 Cups warm water (110 degrees)

Pre-heat pizza stone in 500 degree oven for about 30 minutes. In a mixer, add water and then remaining ingredients, adding enough flour to clean sides of the bowl. Knead dough 3-5 minutes or until gluten is developed. Remove from bowl. Roll out on cornmeal or semolina dusted pizza paddle, or pizza pan. Brush crust with oil and prick with a fork. Pre-bake 5-8 minutes in an oven with pre-heated pizza stone, if desired. Remove with paddles and proceed with favorite toppings. Use about one pound of dough per crust. Make the pizza dough more stiff than normal bread dough so that it will be easy to roll out without stickiness.

Crust Variations:
Garlic: - Add 4 or more garlic cloves chopped, minced, sauteed if desired
Herbed Dough - Add 4-10 TB minced fresh herbs or 2-6 TB dried herbs such as oregano, basil, tarragon, sage, rosemary, marjoram, Italian Seasonings while kneading dough.
Seeded Dough: Add 4 TB toasted sesame seeds to dough while kneading. Substitute sesame oil for olive oil.

Hint: Make a triple batch of pizza dough crust and pre-bake the pizza shells for approximately 5-8 minutes. Be sure to pierce the dough with a fork to avoid bubbles. Wrap well, and freeze for later use.

For Pizza Making inspiration, read The Best Pizza is Made at Home.

Articles and Recipes authored by marilyn@urbanhomemaker.com. For more information please visit us at The Urban Homemaker Specializing in products for better health in the spirit of Titus Two.