Ingredients: |
Ingredients: 2/3 cup warm water
1 teaspoon active dry yeast
1 teaspoon sugar
1 3/4 cups all-purpose flour, plus more if needed
2 tablespoons whole-wheat flour
1 teaspoon kosher salt
1 teaspoon olive oil, extra virgin, first press is best
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Directions: |
Directions:Measure warm water into a large bowl/
Sprinkle yeast over warm water, add sugar and stir well.
let stand for 5 minutes
Add 1 1/4 cups of the all-purpose flour and the whole-wheat flour, salt and olive oil with the yeast and water. Stir until mixture forms a smooth bowl.
Turn dough out onto a floured board. Knead in enough of the remaining flour (a little at a time) to form a dough that is smooth and elastic (touch and dough bounces back), about 7-8 minutes (the dough may be a bit sticky, but try not to add too much flour to this dough. Divide dough into two portions.
Place dough into two separate lightly greased bowls (olive oil is recommended for flavor), turning to coat.
Cover and let rise until doubled in size, about 2 hours. (After this point, you can cover bowl with plastic wrap and refrigerate for up to 24 hours - bring dough out of the refrigerator about 1 hour before you assemble the pizza.)
Punch dough down, (my part), let rest for 5 minutes (so crust will be easier to shape).
Preheat oven to 475ºF or prep grill if grilling pizza crust (really delicious and not hard).
Roll out each dough ball to about 8-10 inches round, oval, rectangular (don't worry if the shape isn't perfect).
Place one dough circle on a pizza peel that has been dusted with cornmeal (or lightly greased cookie sheet), if using the oven and top. If using a pizza peel, transfer dough to a baking stone in the oven. Bake for 8-9 minutes or until crust is golden brown and crispy.
Next add toppings. |
This recipe for European-style Thin Crust Pizza is from