Prep 45 mins
Cook 30 mins
Individual pizza crusts that freeze great and bake up crisp and light.
- 3 teaspoons dry active yeast
- 1 teaspoon sugar
- 3⁄4 cup warm water (105 to 115 degrees)
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon salt
- 1⁄2 cup warm water (105 to 115 degrees)
- 2 tablespoons olive oil
- Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
- Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
- Turn dough out onto a lightly floured surface, and knead 5 minutes. Place in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
- Punch dough down, and knead lightly 4 or 5 times. Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
- Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned. Cool crusts, and freeze in an airtight container up to 6 months.
If you like thin crispy crust, this recipe is for you. We used four right away, with sauce and pepperoni and cheese...only needed to bake about 10 minutes. The remaining six are in the freezer. I'm thinking they'll be great for my daughter's school lunches....a substitute for the Lunchables pizza she's been wanting.