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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pizza Crust Recipe

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This recipe for Pizza Crust is from Handed Down & Passed Around, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. whole-wheat flour
1 c. unbleached flour
1 pkg. quick-rising yeast, (2 1/4 teaspoons)
1 tsp. sea salt
1/2 tsp. sugar or honey
3/4 c. hot water, (120-130º)
1 tbsp. extra-virgin olive oil
Directions:
Directions:
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500º or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately
Personal Notes:
Personal Notes:
Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

 

 

 

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