This recipe is quick and easy enough to make on a weeknight with a bit of planning ahead. Not giving it a second rise makes for a nicely textured crispy thin crust even without blind baking although if you did give it a second rising after forming the pizza crust(s) it would probably be lighter and fluffier (I'll try that next time). I didn't have cornmeal on hand so I didn't use it; no problem. I added garlic powder basil oregano and a touch more salt to the flours which added more flavor. The only fault with this recipe is it doesn't give a baking temperature! I baked it at 450 F for 12 to 17 minutes. A pizza with scant toppings will require less time while one piled high with lots of veggies will take longer. I was pleasantly surprised though that this crust held up to my veggie-heavy pizza without getting soggy!
This is the pizza crust I use now for all my homemade pizzas. I make it in my food processor. I love how easy it is and the taste is great. Sometimes I add a little garlic powder and dried herbs oregano and basil for extra flavor. I also use honey instead of sugar.
Today I made whole wheat pizza dough and tried my first attempt at homemade pizza! Made four different ones all with differing toppings. My ingredients included: grilled eggplant roasted butternut squash kramini mushrooms red onions garlic sun-dried tomatoes extra lean ground beef salami homemade pizza sauce shredded mozzarella and ricotta cheese. The thin crust came out nice and crispy:)
Today I made this whole wheat pizza dough and tried my first attempt at homemade pizza! Made four different ones all with differing toppings. My ingredients included: grilled eggplant roasted butternut squash kramini mushrooms red onions garlic sun-dried tomatoes extra lean ground beef salami homemade pizza sauce shredded mozzarella and ricotta cheese. The thin crust came out nice and crispy:)
Wonderful! I didn't have a pizza stone but cooked the crust at 450 for 5 minutes to harden then baked the pizza (with toppings) for 15-20 min. Turned out great!! So much better than store bought and it was my first attempt at homemade dough! Great dinner!!
I haven't tried this but am looking for an easily made recipe. Some recipes want us to use a breadmaker or food processor; I don't have either. Some say make extra and freeze it but don't tell us how. This one is one I will actually try. I do wish there were a good version of this made solely with whole grain flour however. I'll be back after I make it.
I'm only giving this a 4 out of 5 because I'm not sure I made it correctly. Read about my yeast experience in my blog "Eating the Rainbow" at: http://superfoodsyear.blogspot.com/2010/08/kathy-vs-yeast.html
I had never made pizza crust before and this was very easy and fast. The crust ended up very crisp and flavorful - exactly what you want for homemade pizza! I'm so happy that I know how to make pizza crust now - no more purchasing expensive Boboli crusts!
one pound of pizza dough? This will be my first homemade pizza crust other than the jiffy box. I am not following a recipe so i am not sure if this will be enough dough. I am not sure how you find out how many pounds of dough you will need to use for the size of your pans- any help is greatly appreciated! Cons: don't know how much dough i will need and this talks about 1 pound.
Easy Healthy Homemade Pizza Dough This recipe really is as easy as it sounds. I prepared my toppings while the dough was rising. The only bit of work is the 10 minutes of kneading but I found that to be quite therapeutic actually. Next time I might try the food processor variation just to see how it comes out. I also might try white whole-wheat flour instead of regular whole-wheat flour for... Pros: easy delicious cheaper than prepared dough
Just Okay I think I should have gone with my gut and used honey instead of sugar. I thought this at best was bland at worst was slightly bitter. It was thin enough (I used this to make 4 personal pizzas) that you couldn't really taste the crust much with the toppings but I like my crust to have a nice taste on its own. Pros: Easy to Make Cons: Wasn't crazy about the taste
well worth the effort I made this using white whole wheat flour instead of the bread flour and honey instead of sugar. It was SO good and crunchy. I will probably never buy pre-made dough again. It also made enough to cover a 12" X 17" baking sheet. Pros: easy fast and makes a very crispy crust Cons: none