Pizza Crust Recipe

Pizza Crust Recipe

Make Your Own Pizza Crust

I’ve been making this homemade pizza for almost as many years as I have had children.  That’s a long time.

PIZZA FEATURE

If you’ve been following along, you’ll recognize this recipe.  It is my basic yeast dough recipe that I use for everything from pizza crust, to slider buns to doughnuts.  It’s super versatile & with a generous application of olive oil, this soft dough transforms into the perfect, crispy, pizza crust.

  • For why you should grind your own flour go here
  • For an introduction to an Electric Grain Mill & how to use one go here
  • For a super detailed introduction to this recipe and yeast breads in general go here
  • For Homemade Slider Buns go here
  • For Homemade Pan Fried Doughnuts go here

I love baking with fresh ground flour.  It’s nutritious and beats anything from the store as far as I’m concerned.  

 

Just so you don’t get overwhelmed, here’s what we’re going to do:

  1. Put water, honey, butter, milk & yeast into a mixer and let it sit 5 mins
  2. Add eggs, flour, salt & knead the dough for 5 minutes on medium
  3. Let the dough rest
  4. Smoosh dough into thin pizza crusts & bake

For step by step instructions with pictures go here.

 

Be sure to join the blog if you haven’t already….  By email (here).

Happy Baking!

-Candi

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Pizza Crust
Homemade pizza dough has not competition as far as I'm concerned. This recipe used fresh milled wheat (you can use store bought) and all natural ingredients. It's simple and delicious. It can be pressed out into a thin crispy crust or left thicker for soft hand-tossed style.
Servings
Ingredients
Servings
Ingredients
Recipe Notes

To Make the Dough:

First, grab your mixer and insert the dough hook.  Add the (very warm) water, honey, melted (warm) butter, and (very warm) milk to your mixer bowl.  Sprinkle the yeast into mixer (on the warm liquids).  Turn the mixer on for a few seconds just to mix the yeast in. Cover & let this sit for 10-15 mintues so your yeast can activate.  After the yeast is all foamy and bubbly you can add the eggs & give them a spin. Add 1/2 the flour & then add the salt.  Add the rest of the flour.

Add flour one cup at a time mixing after each cup so you can see the consistency of your dough.  When you get close to the 6 cup mark begin to pay attention to the sides of your mixing bowl.  Sprinkle in the flour slowly and watch what is happening to the dough.  I leave my mixer running on low as I sprinkle in flour.

Stop adding flour when the dough begins to clean the sides of the mixing bowl. Set your mixer on medium and let it knead your dough for 5 minutes.  Remove dough hook & let dough rest 10-15 minutes.  Punch down dough.

To Make the Pizza:

Oil the baking sheet or pizza pan.  Oil your hands.

Grab a hunk of dough about the size of a lime.  For bigger crusts, just use more dough.  Generously oiling the baking sheet, then plop your ball of dough onto the oil – push to flatten.  Now, flip the flattened ball of dough over to oil the other side.  Once everything is nice and slick, begin smashing it out with your hands & fingers into a nice round disk.

Bake the disks (untopped) for 5-7 minutes at 450 degrees.  You do not want to brown it or over cook it.  It will cook again with the toppings on it.

Top as desired & bake again at 450 degrees for about 7 minutes – or until cheese is melted & edges are browned.

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