Pizza Crust

If I can manage to plan ahead by an hour, I can a have delicious homemade pizza made for a fraction of the cost of ordering delivery.  Hooray!

Pizza Crust

1 tsp Active Dry Yeast
2/3 cup Warm Water (not hot)
2 cups Flour (white, whole wheat, or combo - if 100% WW I recommend whole wheat pastry flour)
1 tsp Salt
2 Tbsp Olive Oil

If you like a thicker crust, just double the recipe.  My pictures show a double batch.

Combine ingredients in mixer with dough hook, lock it down if your mixer has a locking mechanism, and let it go at low speed for 15 minutes.   Spray with olive oil and cover with a towel.  

Let rise for 1 hour in a warm area.  If your house is cold, go ahead and heat your oven, and set the bowl on the stovetop.  If you have laundry drying in the dryer, that's another place you could let it rise.

Preheat your oven (and pizza stone) as high as your oven will go (mine is 550*). 

Stretch out the dough on parchment paper, and dock it with a fork to (hopefully!) prevent bubbles.

Top with sauce.

 
Add shredded cheese and toppings.

Carefully slide pizza onto the hot stone in the oven (parchment and all). Bake about 9 min or until cheese is bubbly and bottom of crust is brown. Cool 5 min before serving.

This is how my family's pizza looks - pepperoni and veggies for the grownups, just pepperoni and cheese for the boy and only cheese for the girl.  Sigh.

Pizza Sauce is coming up tomorrow but if you must have it for dinner today, here it is - original recipe by my husband:


Pizza Sauce

2 cups Tomato Sauce (1 14oz can is fine)
1/2 tsp Black Pepper
1 Tbsp Oregano
1 Tbsp Basil
2-3 cloves Garlic, minced
10-15 drops Liquid Stevia, or a dash of sugar or agave, optional