Untitled Document

Whole Gourmet Natural Cooking

3-In-1 Homemade Pizza Crust
Yield: 3 thin crusts, 2 New York-style crusts, or 1 deep dish crust

What kind of pizza do you and the kids want for dinner tonight? Anything goes with this easy and versitile recipe - divide the dough into thirds for three thin, European crusts or in half for two New York-style crusts. You can even make a Chicago-style deep dish by using 2/3 of the dough and saving the remainder for breadsticks or a thin crust. The dough can be refrigerated for several days or frozen for several months before using.

Instructions are given for baking with a pizza stone or a pizza pan/sheet pan, and also for a grilled pizza. Deep dish, as well as breadstick instructions are at the very bottom of the page.

1 1/2 cups water, at 110-115 degrees F (see note at bottom)
1 tablespoon sugar
1 packet instant active dry yeast
2 1/4 cups unbleached all-purpose flour
1 1/4 cups whole wheat pastry, spelt, corn or semolina flour
1 rounded teaspoon salt
1 tablespoon olive oil (for oiling rising bowls)

Optional Additions:
3 tablespoons fresh or 1 tablespoon dried herbs
1 teaspoon garlic powder
2 tablespoons parmesan cheese

Whisk the water, sugar and yeast together in a small dish and set aside to proof for 5 minutes.

Combine the flours and salt together in a large bowl. Stir the yeast water into the flour and mix with a fork until the flour starts to come together to form a soft, sticky dough.

Generously flour your work surface and knead the dough about 3 minutes, adding more flour a tablespoon at a time (you may need up to 6 additional tablespoons) until the dough is smooth and elastic. It should remain soft and light, yet should no longer stick to your fingers.

For thin crusts, evenly divide the dough into three balls; for New York-style crusts, divide into two balls. To make a deep dish, divide the dough into two uneven balls, one with 2/3 of the dough, the other with the remaing third (the extra dough can be used to make breadsticks or one thin crust).

Place the dough balls into well-oiled bowls, turning the dough to coat all sides with the oil. Cover with a kitchen towel and allow the dough to rise until roughly doubled in bulk, about one hour. (A premature rise will yieled a tougher, heavier crust, so it is recommended to let the dough rise the full hour.)

BAKING WITH A PIZZA STONE:

Place the stone on the bottom shelf of a cold oven and preheat the oven to 475 degrees.

Place a piece of parchment paper on a pizza peel or the back of a sheet pan (if you don't have parchment, use a generous sprinkling of cornmeal). Place the dough directly onto the parchment and pat the dough with your fingers into a 12-inch circle. To ensure a lighter, airyer crust, allow the dough to rest another 10-20 minutes before topping and baking.

Top with your favorite toppings, and slide the crust, along with the parchment, onto the hot pizza stone. Bake 12-15 minutes, until the toppings are bubbling hot.

BAKING WITH A PIZZA PAN OR SHEET PAN:

Preheat the oven to 475 degrees.

Place the dough onto a greased pizza pan or sheet pan and pat the dough with your fingers into the pan. To ensure a lighter, airyer crust, allow the crust to rest 10-20 minutes before topping and baking.

Prebake the crust for 5-8 minutes. Remove the crust from the oven and top with your favorite toppings. Place the pizza back into the oven for another 12-15 minutes, until the toppings are bubbling hot.

GRILLED PIZZA

Preheat the grill (charcoal, gas or stovetop) to medium heat. Brush the grill with olive oil.

Place the uncooked crust on the rack and grill for 5 minutes, until the dough begins to puff up and starts to turn golden. Flip the crust with tongs or a heat-proof spatula. Brush the top of the crust with a generous amount of olive oil and top with your favorite toppings. Let the pizza cook another 8-10 minutes, until the toppings are bubbling hot and the crust is crisp and golden.

BAKING A DEEP DISH CRUST:

Preheat the oven to 475 degrees.

Lightly grease the bottom and sides of a 9 X 13-inch cake pan (if you don't have this, two 8-inch round cake pans, a 13-inch saute pan or a pyrex casserole dish will do). Pat the dough with your fingers into the bottom and up the sides of the pan. To ensure a lighter crust, allow the dought to rest 10-20 minutes before baking.

Brush the dough lightly with a little olive oil and top with your favorite toppings. Bake for 25-30 minutes, until the crust is golden and the toppings are bubbling hot.

MAKING BREADSTICKS:

Preheat the oven to 475 degrees (preferably with a pizza stone). Place a piece of parchment paper onto a pizza peel or the back of a sheet pan.

Grab a small ball of the extra risen dough and, with your hands, roll the ball into a 3- or 4-inch stick. Repeat with the remaining dough, placing the sticks onto the parchment as you go. Brush each stick with a little olive oil. Slide the breadsticks, along with the parchment, onto the preheated pizza stone or directly into the oven on the sheet pan. Bake for 8-10 minutes, until golden.

Note: Warm water for yeast - The water needs to be warm to activate the yeast, but not too hot to kill it. It should feel very warm on the top of your hand; not tepid, and not scorching hot. Use a cooking thermometer if you are unsure.