Pizza Crusts

We have pizza here at least once a week.  I have several different recipes, but these two are my favorite.  I've experimented with the whole wheat one a lot and have found that a true, through and through whole wheat crust is just too heavy for my liking. 

Another thing to note here is, these recipes do not double well.  So, even though I know its a pain, its best to do these in batches.  As a true Illinois girl, I'm picky about my pies!

I made the whole wheat one the most recently, so that's the picture you get!

Whole Wheat Crust:
1 1/2 cups of all purpose flour
1/2c-3/4c whole wheat flour
2 1/4 tsp dry yeast
1 cup warm water
1 tsp salt
2 tblsp evoo
1 tsp sugar

Mix water and yeast first.  Let sit for a minute.  Add the rest of the ingredients, mix well.  Dough will be slightly sticky, don't worry.  With floured hands, plop the dough in a bowl and let rise for about an hour.  Roll or stretch by hand (which is preferred, pizza dough is never to be rolled!), transfer to greased pan or pizza stone, add toppings and bake for about 20 minutes at 375. 

 

 

 

Regular pizza crust:

4 cups of flour

1 tsp of dry yeast

1 1/2 cups of warm water

1 tsp salt

3/4 cup of EVOO

 

Follow directions above.

 

Enjoy :)

FOB Frahlich

 

Written to the music:

"Poison and Wine"- The Civil Wars