By request, here's the fine wheat pizza crust recipe I've been working with. I found this recipe at Eatingwell.com, but have noted certain modifications I have made based on the experience I have gained from using the recipe five or six times.
I make my pie in an approximately 9 1/2 inch by 13 1/2 inch cookie sheet pan.
Makes Makes 1-12 ounce or 1 pound dough
ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Moderate
INGREDIENTS:
To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil
To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil
I USE THE 12 OUNCE DOUGH MEASUREMENTS AS IT SEEMS RIGHT FOR THE SIZE OF COOKIE SHEET I USE. VARY AMOUNTS BASED ON THE SIZE OF YOUR SHEET, PAN, OR STONE. WHEN IT DOUBT, MAKE THE LARGER AMOUNT SO YOU WILL HAVE ENOUGH DOUGH TO COVER YOUR PAN.
I HAVE TRIED USING LARGER PROPORTIONS OF THE WHOLE-WHEAT FLOUR TO INCREASE THE HEALTH PROFILE OF MY CRUST, AND IT WORKS FINE, BUT THE HALF AND HALF MIX OF WHOLE-WHEAT AND WHITE FLOWER SEEMS IDEAL. AS LONG AS YOU DON'T USE ANY ENRICHED OR BLEACHED FLOUR, YOU SHOULD BE GOOD.
1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
I DON'T USE A FOOD PROCESSOR, I JUST MIX IT UP IN A BOWL WITH SPOON AND THEN COVER THE BOWL TO LET THE DOUGH RISE FOR 10 MINUTES.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
LIKE I SAID, I TOTALLY SKIP THIS STEP JUST LETTING THE DOUGH RISE IN THE BOWL FOR 10 MINUTES. IT WORKS WELL AND SAVES SOME HASSLE.
AS THE DOUGH IS RISING IN THE MIXING BOWL, I COAT MY COOKIE SHEET LIBERALLY WITH EXTRA VIRGEN OLIVE OIL. THEN, I LIBERALLY SPRINKLE CORNMEAL OVER THE OILED COOKIE SHEET. I HAVE TRIED IT WITHOUT THE CORNMEAL AND IT STICKS MORE. WITH THE CORNMEAL, THE PIE TASTES BETTER AND IT SLIDES OFF THE PAN EASILY. ALSO GET YOUR OVEN PREHEAT GOING TO ABOUT 450.
AFTER THE 10 MINUTES OR SO, I TAKE THE DOUGH OUT OF THE BOWL AND STRETCH IT A BIT BY HAND. THEN I PLOP IT ON THE OILED CORNMEALED COOKIE SHEET. FROM HERE, I USE A ROLLER SOME, BUT MAINLY JUST USE MY HANDS TO SPREAD THE DOUGH OVER THE PAN. IF DOUGH IS STICKY, I SPRINKLE FLOUR OVER IT SO IT WON'T STICK TO MY HANDS.
FROM HERE, I LIKE TO BAKE THE PIZZA DOUGH FOR ABOUT 2 OR 3 MINUTES WITHOUT ANY TOPPINGS ON IT IN MY NOW PREHEATED TO 450 OVEN. THIS IS A TIP I LEARNED FROM DAD. THIS PARTIALLY BAKED CRUST RESULTS IN A CRISPER CRUST EXPERIENCE. THIS STEP IS OPTIONAL, AS I HAVE HAD SUCCESS WITHOUT THE PREBAKE.
NOW IT'S TIME TO TOP YOUR PIE. I USE RAGU PIZZA QUICK SAUCE OR SIMILAR. IF YOU USE THE THIS SAUCE, ABOUT HALF OF THE JAR IS THE RIGHT AMOUNT FOR THE 12 OUNCE CRUST PROPORTIONS. SPREAD THE SAUCE OVER THE CRUST WITH SPOON OR HANDS.
FOR THE SMALLER 12 OUNCE CRUST SIZE, I USE, USE ABOUT 1 CUP OF CHEESE. FRESH VEGGIES ARE THE BEST TOPPINGS, BUT I FIND THAT CANNED CHOPPED TOMATOES (NO SODIUM ADDED VARIETY) TASTES GREAT AND IS CHEAP AND EASY (BE SURE TO DRAIN WELL). I USE A HALF A CAN OF THESE FOR THIS SIZE OF CRUST.
BY USING HALF THE JAR OF PIZZA SAUCE, ONE CUP FROM A STANDARD TWO CUP BAG OF CHEESE, AND HALF OF THE CAN OF CHOPPED TOMATOES, I GET TWO PIZZA PIES OUT OF ONE ROUND OF INGREDIENTS
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;
preheat oven to 500°F or highest setting. Roll and top the pizza as desired
(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp
and golden, 10 to 14 minutes. Serve immediately.
I ONLY GO TO 450 INSTEAD OF 500. YOU HAVE TO FIGURE THIS OUT BASED ON YOUR KNOWLEDGE OF YOUR OWN OVEN. I COOK MINE ONLY FOR 10 MINUTES. I USED 500 DEGREES FOR 10 MINUTES BAKING THE PIE PICTURED BELOW AND AS YOU CAN SEE, IT WAS STARTING TO OVERCOOK. THAT'S WHY I WENT TO 450. THE MOST IMPORTANT THING IS TO START CHECKING YOUR PIE AFTER ABOUT 7 MINUTES TO MAKE SURE IT DOESN'T BURN.
ENJOY!!!!! YOU'VE JUST MADE A $3.00 PIZZA THAT TASTES BETTER AND IS HEALTHIER THAN THE ONES YOU GET FROM THE DELIVERY BOYS OR THE GROCERY STORE!!!!
