STREAMING NOW: Famous Food Truck

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From the book You on a Diet, by Drs. Roizen & Oz Wheat ratio is adjustable to your liking, see recipe. Doesn't taste diet to us, we LOVE wheat pizza crusts. Don't forget to check your yeast expiration date! I hate making the whole thing only to find out it failed! We use a pizza screen, available at your local restaurant supply for a minimal cost, to get a nice bake on our crust.”
READY IN:
25mins
SERVES:
24
YIELD:
4 10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine yeast, sugar, and warm water. Do not exceed 115*F or you'll kill the yeast! Allow 10 minutes for the yeast to do its thing.
  2. Meanwhile in a large bowl, mix flours & salt. *After you've tried the recipe as is, you can increase the wheat ratio in 1/2 cup increments, decreasing the all purpose, to a maximum of 2 1/2 cups wheat to 1/2 cup all purpose.
  3. Add the yeast mixture and mix thoroughly.
  4. Add 1 tablespoon olive oil.
  5. Knead for 2 minutes or until dough is smooth.
  6. Cover bowl and let rise in a warm area until doubled in size.
  7. Preheat oven to 450*F.
  8. Punch down and knead for 1-2 minutes.
  9. Divide into 4 equal portions & roll into balls.
  10. Lightly coat a baking sheet or pizza pan with olive oil or nonstick spray.
  11. Roll one ball into a 10-12 inch crust circle, either on counter with flour (or cornmeal & flour mix like some pizzerias) or directly on baking sheet. Transfer to baking sheet, if needed.
  12. Poke with a fork 4-6 times & bake for 5 minutes.
  13. Remove from oven and add your favorite toppings.
  14. Additional dough can be stored in your fridge for a couple days. Or roll, bake, wrap & freeze as "blanks" for up to 3 months.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: