BASIC PIZZA DOUGH
One 16-inch medium-crust pizza or two 12-inch thin-crust pizzas
or four 8-inch thin-crust pizzas
1 Tbsp. active dry yeast
1 cup warm (105°-115°) water
2 Tbsp. olive oil
1 Tbsp. honey
¼ tsp. salt
3 - 4 cups all-purpose flour
or ½ all-purpose & ½ whole wheat
1. Mix the yeast and water in a small bowl, cover, and let stand until foamy,
5 to 10 minutes.
2. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using
a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well
after each addition. You may have to stir in the third cup of flour by hand,
depending on your machine. Or mix in all 3 cups of flour by hand with a
If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the
dough is soft. Turn the dough onto a floured surface and knead in more
flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat
firm to the touch, about 6 minutes.
3. Lightly grease pizza pan(s) or a cookie sheet(s) with oil. If you are making
two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out
the dough on a floured surface. Gently stretch the dough to fill the pan(s).
4. Let the dough rise (it will not rise very much) while you make sauce and
continue with the pizza recipe
of your choice.
Note: I like this pizza crust best with
half all-purpose flour and half whole
wheat. I now keep my whole wheat
flour in a canister right beside my
all-purpose, so I can dip into and
add whole wheat to almost any
bread dough or pancake
or waffle batter.