Backcountry Pizza Crust

From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
  • In large bowl, combine flour, salt, olive oil, honey, and cold water.
  • Add yeast mixture and stir to blend.
  • Knead by hand until smooth and glossy, about 10 minutes.
  • Form into ball and place dough in oiled bowl, turning to coat entire surface.
  • Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
  • Preheat oven to 425 degrees.
  • Divide in half, and shape each piece into a 12-inch round.
  • (May be prepeared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw, at room temperature, 30 minutes before preceeding.).
  • Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.
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RECIPE MADE WITH LOVE BY

@rochsann
Contributor
@rochsann
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"From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make."
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  1. rochsann
    From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make.
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