Last night in the midst of a pizza craving and the optimistic hope of making it somewhat healthy, I went in search of a whole wheat pizza crust at our local grocery. John and I always joke that it's a game trying to find what you need there. (I spent 15 minutes one evening trying to find cornmeal - turns out it's located in what we affectionately call the "meal" aisle, with the boxed oatmeal. But of course.)
After wandering around looking for a premade Boboli crust and having no luck (I later learned it's located by the fresh cut flowers, in the check out aisle), I picked up a box of Jiffy crust ($.79 and you only add water). However the ingredient label kind of grossed me out (I'd just read this blog post, which I think is a very admirable way to eat) and decided I would just make my own. So what follows is my first homemade pizza crust... which was actually really tasty and super simple, not to mention crispy on the outside and chewy on the inside.
- 1 pack of active yeast
- Whole wheat flour (I used organic to make myself feel a little better about eating pizza.)
- Hot water
1. Mix the yeast with 3/4 cup hot water. Add in about 2 tsp. honey and let it sit for 5 minutes or until it starts to bubble a bit.
2. Add in 2 cups of flour and a pinch of salt and mix until it becomes doughy.
3. Knead the dough for about 6 minutes until it is elasticy (this is a workout for your hands... and also great for relieving the day's stress.)
4. Spray a large bowl with cooking spray, place the dough in the bowl and cover it with Saran Wrap. Let it sit until it doesn't bounce back when you press it with your fingers (20-30 minutes). I let mine sit on top of the preheated oven to expedite this process. It will grow during this time.
5. Using a bit of extra flour so it doesn't stick, roll the dough out into a circle about 12" in diameter.
6. Make a rim around the edge of the crust.
7. Place the crust on a baking sheet covered in a bit of cornmeal.
8. Add your pizza sauce, toppings and cheese.
9. Back at 400 degrees for 25-30 minutes, or until the crust is cooked through.
Dough recipe adapted from Cooking Light.
We don't know where they keep the pizza sauce either, and it would be too easy to ask, so I made my own with canned tomato sauce, garlic, fennel and oregano.
I've always thought homemade pizza crust was pretty intimidating, however this was simple to make (even on a weeknight) and a lot more natural than store bought crust.