Make enough pizza dough to use now and save more for later.
Yield: Yield: 5 crusts, 8 slices each
The crusts can be made ahead of time. You can bake them all at once and refrigerate or freeze them for later use. Also, the dough will keep in the refrigerator for several days if you want to bake the crusts up hot and fresh. Just remember to let the dough come up to room temperature and then sit an extra hour or two to rise before stretching out.
- 1 packet yeast
- ¼ cup warm water (between 90 and 110 degrees F)
- 1 Tbs honey
- 16 oz bread flour
- 4 oz whole wheat flour
- 4 oz all-purpose flour
- 1 tsp salt
- ¼ cup olive oil
- 1 ½ cup cold water
Combine the yeast, warm water and honey in a bowl and allow the yeast to bloom.
Place the flours, salt and olive oil in a stand mixer equipped with a dough hook. Add the bloomed yeast mixture. Slowly add the water and mix until the dough comes clean away from the bowl. Using the dough hook, mix an additional five minutes, then remove and divide into bowls.
Cover dough with a light coating of olive oil and loosely wrap in plastic wrap and set aside in a warm area to proof for about 2 hours or until double in size.
Preheat oven to 550 degrees F. Allow the dough to be at room temperature before working it; if it is too cold it will not stretch and hold its shape properly.
Stretch the rounds out into a rough circle, a single 6 ounce crust will make a 10-12 inch round depending on how thick you like it. Work the crust on surface sprinkled with a little cornmeal to prevent the crust from sticking. You can do this on a wooden pizza peel and the cornmeal on the bottom allows the crust to slide right onto a preheated pizza stone. A pizza stone is best, but you can also use any adequately sized pizza pan.
Lightly coat the top of the crust with olive oil.
Bake for 6-8 minutes or until golden brown.
Use with this Summer Blue Crabby Pizza recipe
Source: Copyright Michael Fenster. Photo by Jennifer Fenster.