BASIC PIZZA CRUST
Makes 2 crusts
4 Cups whole wheat flour, spelt, or Kamut'
1 TB SAF yeast
1 TB olive oil
1 TB honey
1-1/2 tsp. salt
1-1/2 C. warm water (110 degrees)
Pre-heat pizza stone in 500 degree oven for about 30 minutes.
In a mixer or mixing bowl, 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. Use about
one - one and half pounds 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. Roll out the pizza crust on cornmeal
or semolina dusted pizza paddle, or pizza pan. Brush crust with
oil and prick with a fork. Pre-bake 5-8 minutes. Remove with paddles
and proceed with favorite toppings.
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, or 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.
Toppings Per Pizza Crust: (Calculate amount depending
on how many pizza's are being made)
Mix and match, choose as many or as few toppings as desired
1/2- 1 Cup Pizza/Pasta sauce per crust
1-2 Cups Italian or Mozzerella Cheese, shredded
1 oz - Pepperoni
1/4- 1/2 Cup onion, chopped
1/2 Cup Italian sausage, crumbled and cooked
1/3 cup finely chopped green pepper and red pepper
1/2 Cup sliced mushrooms
Spread pizza sauce over the pre-baked pizza crust. Sprinkle
toppings of choice over the sauce.
Bake pizza on pizza stone or in pizza pan until cheese is melted
and lightly browned, about 100-15 minutes in a 400° oven.