My Pizza Crust

"This is my "one size fits all" Pizza crust recipe...It makes 2 12-14" pizza crusts or 1 thick crust (my fave)....make 1 pizza crust and save the other for a family-sized calzone a few nights later. The semolina flour adds protein and makes the crust a little more crispy than you would get from just using all purpose flour...the whole wheat flour just makes me feel better about the whole thing."
 
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photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
8
Yields:
2 12-14" pizzas
Serves:
4
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ingredients

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directions

  • Combine yeast, water and sugar in a bowl and let stand until foamy.(5-10min).
  • Add salt, olive oil and flour, one cup at a time and start mixing together into a sticky dough -- turn out onto a board and knead for 5-10 min until smooth and elastic.
  • Place dough into oiled bowl and turn to coat all sides with oil.
  • Cover and let rise until doubled in size (1-11/2hrs).
  • Pre-heat oven to 475 degrees.
  • Split dough into 2 equal portions and roll out into 12-14 inch circle -- top with sauce and your favorite toppings and bake 15-20 minutes until crispy golden brown.

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Reviews

  1. My son & DIL were over the other day & we did a make your own pizza thing, the two of them doing their vegetarian pizza thing, while we did ours with several cheeses, homemade pasta sauce, some chopped up, left-over green beans & some shredded & chopped chicken breast! The main comment of the day was what a great tasting combo of flour your recipe had! Thanks for sharing it with us! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
     
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