Buddha's Pizza Pie Crust
photo by 2Bleu
- Ready In:
- 1hr 10mins
1 Pizza Pie Crust
- 2⁄3 cup water (110 F to 115 F)
- 1 teaspoon sugar
- 1 (1/4 ounce) package active dry yeast
- 1 1⁄2 cups all-purpose flour (or bread flour)
- 1⁄4 cup whole wheat flour
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- flour, for dusting work surface
- cornmeal, for dusting peel
- Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand about 8 minutes or until foamy.
- Combine flour, Italian seasoning, garlic, salt, and 1 Tbsp of the olive oil in your Kitchenaid (or stand mixer). Stir in yeast mixture. Knead 1-2 minutes or until dough is smooth and elastic, and cleans the sides of the bowl, adding additional flour, (1 tablespoon at a time), as needed.
- Pour the remaining 1 Tbsp olive oil on your hands, and pick up the dough and rub your hands over it to coat. Place the ball of dough into a plastic grocery bag and let it rise in warm place 30 minutes or until doubled in bulk. (up to two hours).
- Punch down dough. (at this point you can place back in the grocery bag and refrigerate up to a day ahead. Just let it thaw to room temperature before continuing).
- Determine the size pie you would like; If you like a thick crust, go for a smaller size, a thin crust, a larger pie. or make small individual pies. Place baking stone on the bottom rack of oven and preheat to 500°F Sprinkle your work surface with flour. Place the dough in the center and using a rolling pin, roll out dough until it reaches your desired thickness. Sprinkle the peel with cornmeal. Carefully place the dough onto the peel. Follow directions for your individual recipe. **NOTE**: If you do not have a peel, you can roll the dough out, then place it onto a baking sheet that has been lined with parchment paper Load it up with toppings and place it in the oven. *OR* if you have a stone, invert the baking sheet, and place the parchment paper onto the backside of the baking sheet. Load it with toppings then slide the pie and parchment paper carefully onto the baking stone using the baking sheet as a peel.
- NOTE: To make 2 round crusty Italian loaves, divide dough in half, place on a peel dusted with cornmeal and cover for 30 minutes to rise. Uncover, place in oven, and bake at 375°F for 25-30 minutes.
Just great! I love the addition of the seasonings in the crust! It really brings this crust to another level! I have made this a couple of times, the first time for bread sticks and last night for recipe #263900 this along with recipe #255242 are go to recipes for me! Thanks 2Bleu!!! Another winner!
5 Stars, the Italian seasoning and garlic powder contribute to a "wowzer" manly pizza when paired with 2Bleu's Recipe #255242 #255242, and topped with my signature toppings (to be posted now that I have measured everything!). I had a small amount of dough left to make small rolls; the garlic was quite evident, and it was mildly herby. This was easy, and I appreciate using some whole wheat flour to make my pizza a tad healthier. This recipe is anything but "basic"; it is packed with flavor! Thanks for posting, 2Bleu. Made for Please Review My Recipe.
I do have my own pizza dough recipe that has always worked fine for me, but this recipe does make a great tasting pizza base! I like the addition of whole wheat flour & garlic powder! Served this with 2Bleu's recipe #255242 for a very satisfying pizza meal! [Tagged, made & reviewed in Please Review My Recipe]
This was a very good pizza crust with excellent texture. I dissolved the yeast in warm water, then added the full 2 tbls olive oil, sugar (I used brown sugar) garlic powder, salt and 2 tsp of Italian seasoning and mixed that really well. Then added the flour, which was the perfect amount. I did not want to use the plastic grocery bags because I store them in the garage and probably not the cleanest item to use, so I greased a large bowl and added the dough to that, turning once and covering with a towel. It took right at 2 hours to rise. I dusted my pizza stone with cornmeal, rolled out the dough, pocked holes in it with the tongs of a fork and baked it for 10 minutes at 400 degrees before adding my toppings. Turned out great. The dough had a really nice flavor and texture. Thanks for sharing.
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RECIPE SUBMITTED BY
Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?