Saturday, October 9, 2010

Pizza Crust

In a large bowl, put 1 cup flour, 1 Tablespoon yeast, 2 teaspoons sugar, and 2 1/2 cups warm water. Whisk to mix thoroughly. Let sit until bubbly.
Add 2 cups flour, 1/4 cup vegetable/canola oil, 2 teaspoons salt. Stir. Add 1/2 cup Prairie Gold whole wheat flour, continue to stir.
Dump dough onto the counter and continue to add 2 cups (more or less) flour. Knead until smooth and elastic.
Let rise until double.
To form into pizza crusts, I started by rolling the dough, then finished by stretching it and placing on a greased baking sheet. Docked it with a fork (poked holes). Baked in a hot oven until just starting to brown.
Made some pizzas for supper: pesto and Italian cheese blend, tomato and mozzarella, and a pepperoni and sausage with Italian 5 cheese blend.
Bake in a hot oven until cheese is bubbly and golden.

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