Friday night is usually pizza night at our house.
I struggled with finding a crust recipe that I really liked for several years, until I stumbled across this one. We like this recipe so much, that I don’t even really miss restaurant pizza at all.
And, this soft, chewy crust makes a great go-to meal for guests, especially when you live 40 miles from town and find out on short notice that company is comin’ over…
I make this with a variety of flours- sometimes unbleached all-purpose, sometimes hard white/red whole wheat, and sometimes a mixture of both. I’m sure you could experiment with souring or soaking this recipe, but I have not. After an attempt to make this with sprouted flour that ended up being a d-i-s-a-s-t-e-r, hubby made me promise to leave this recipe just the way it is!
(Pssst- Wanna know the secret to perfect homemade pizza? Get a pizza stone! Seriously, this has made all the difference in the world for us. They aren’t that expensive, and even though I like to keep my kitchen gadgets simplified, I wouldn’t be without my stone. (I have one similiar to this) Try it once and you’ll never go back to a cookie sheet…)
Our Most Favorite Pizza Crust
Yield: One 12″-13″ round pizza
- 1 cup warm water
- 1 Tablespoon olive oil or melted butter
- 2 Tablespoon Sucanat (or granulated sweetener of your choice)
- 1 teaspoon sea salt
- 1 Tablespoon dry active yeast
- 1/2 teaspoon each of basil, oregano, and garlic powder (optional, but make for an even more flavorful crust)
- 2 3/4 cups flour (see note above. If using 100% whole wheat, try adding a pinch of citric acid and/or ginger to help soften the dough, per Tammy’s Recipes)
- Tomato sauce, shredded cheese, and toppings of your choice.
In a mixing bowl, combine the oil, sucanat, salt, seasonings, and yeast. Add warm water all at once and stir thoroughly to dissolve. Gradually add the flour until you have a workable, but not dry, dough. Take care if using 100% whole wheat flour not to add too much, as that will result in a dry crust.
Knead on a clean, floured surface for around 8 minutes. Place back into the mixing bowl, cover, and let rise in a warm place for 1 hour or until nearly doubled.
Remove from bowl and press onto your pizza stone or baking sheet. Cover with desired toppings (our favorites are mozzarella cheese, antelope sausage, and mushrooms. Yum!).
Bake a preheated 400 degree oven for 18-20 minutes or until the cheese is melted and the crust is just starting to turn golden brown.
Even though I’ve found many other pizza crust recipes throughout my travels online, I don’t even give them a second glance. This one has definitely earned it’s place in my kitchen!
This post contains affiliate links.
P.S. If you enjoyed this post, I'm betting you'll love getting The Prairie Homestead getting delivered to your inbox. Over 30,000 over homesteaders have already signed up!
Click here to join 'em.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Latest posts by Jill Winger (see all)
- How to Can Hot Pepper Jelly - August 29, 2014
- Naturally-Sweetened Homemade Marshmallows - August 27, 2014
- Get Pickin’! How to Make the Most of a U-Pick Harvest - August 21, 2014