Prep 1 hr
Cook 10 mins
This is my absolute favorite pizza crust. My grandmother has been making it for as long as I can remember. She's Irish and a wonderful cook but my Italian grandfathers' hand is definitely in this crust! It's shorter than most and has a flaky, tender, nearly pastry like texture. To get the full benefit of its yumminess I suggest cooking your pizza on a throughly heated pizza stone. (The active prep time includes the rising time and the cooking time is after the pizza has been rolled out and topped)
- 473.18 ml all-purpose flour
- 473.18 ml whole wheat pastry flour
- 2.46 ml salt
- 7.08 g packet active dry yeast
- 4.92 ml sugar
- 236.59 ml warm water
- 118.29 ml extra virgin olive oil
- Mix dry ingredients in a large bowl and set aside.
- Combine the yeast and sugar in a small bowl and add warm water. Warm means hot enough that you can only hold your finger in it for about 2 or 3 seconds but not so hot that you have to jerk your hand away.
- Allow the yeast and water to get bubbly, about 8 minutes.
- Add the yeast/water/sugar mixture and the olive oil to the dry ingredients.
- Gently mix with a wooden spoon and then switch to your hands. Dump the dough on a wooden board or counter top and knead until smooth and elastic (about 6-8 minutes). You may need to add more flour.
- When kneaded place the dough in a lightly oiled bowl and cover with a towel. Set in a warm place and allow to rise until double (about 45minutes).
- After the dough has risen gently punch it down, knead again and then divide into two equal pieces. Each piece is enough for an approximately 11inch pizza.
Mmmmm! Soft yet crisp. Not too flaky or soggy or hard or doughy; just right! Next time, I might ad some garlic and rosemary to give it a livelier taste. Thanks Grandma Bonnie! ~ For PAC Spring 2008