This pizza crust is a snap to make and is a lot healthier (without compromising taste) than the average recipe.
Add into your mixer the following:
- 1 tbsp. "instant" yeast (I use saf-instant) mixed with 2 cups of warm water (let sit a minute together in a glass measuring cup before adding to mixer)
- 2 tsp. sugar
- 2 tsp. salt
- 6 tbsp. oil (such as olive oil, grapeseed oil, or sunflower)
Then add one of the following flour combinations to your mixer bowl (Both taste good, it just depends on what you have available.):
- 2 cups of regular bread flour
- 3 cups "white" whole wheat flour (found at Trader Joe's)
- 3 cups regular bread flour
- 2 cups "regular" whole wheat flour
Mix on medium speed for about five minutes, until dough starts to clump together and is no longer sticking to the sides of the mixer. If the dough is still too sticky and sticking to the sides, add a bit more flour and mix until you get the desired result. The dough should resemble above (clumped together like).
Coat a large bowl with baking spray and drizzle some olive oil into bottom of bowl (about 2 tbsp.). Place your dough inside and flip it over in order to grease both sides of dough with oil. Place a cloth on top and let dough rise in a warm spot for an hour (or until doubled in size).
Then, divide dough into three equal parts and press into three round pizza pans. I have fallen in love with this dough roller which is such a time savor but you can also just use your hands and press into place.
Now, it is time to decide what you want to put on your pizzas! We like to start off with some homemade pizza sauce but you can use your favorite.
It is really tasty to sprinkle some parmesan cheese on top of the sauce for an authentic flavor. This is your choice as it is *your* pizza.
We like to sprinkle veggies on top which have been sautéed in olive oil first (grilled is good too). Our favorite is an onion and bell pepper combination along with lots of mozzarella (Grilled chicken and mushrooms are a favorite too but we didn't have any this time). I like to use freshly shredded cheese as the pre-shredded ones have yucky anti-caking agents in them which also hinder the cheese from melting nice and golden-like.
Now, bake the pizzas in a 450 degree oven for 10 - 14 minutes depending on how dark and crispy you like it. If you are baking two at one time, then switch pans on oven shelves half-way through baking time to ensure even baking. If you are baking one at a time, then check the pizza after 7 minutes.
Pizza is ready when bottom and sides are golden and cheese is starting to brown.
Serve with a crispy, fresh green salad and a smile :)
Idea: Any leftovers can be frozen individually for quick, to-go lunches.
Note: This recipe can be doubled to make 6 round pizzas.
This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Make Your Home Sing Monday, Good Morning Mondays, The Scoop, Titus 2sdays, Titus 2 Tuesdays, Roses of Inspiration, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop, Wow Us Wednesdays, Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, From the Farm Blog Hop, Front Porch Friday Blog Hop, Awesome Life Friday Link Up, Five Star Frou Frou Friday, Simply Natural Saturdays and Clever Chicks Blog Hop. Thank you lovely ladies for hosting these.