This is a wonderful recipe to make ahead and freeze. But it can be used at any time! Whenever I am planning my weekly menu and ask my husband for some requests, without fail I can rely on him to request pizza. We make it every two or so weeks at our place.
Homemade Pizza Crust
2 Tbls Yeast
2 cups water 110F
1 tsp sugar or honey
1 ½ cups water 110F
¼ cup honey
1 Tbls salt
8-10 cups flour
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Soaking Step
To receive the full nutrients and break down the phytates, try soaking the whole wheat flour in advance, otherwise, skip this step.
Combine 8 cups of flour, 3 cups of the total water, 1 Tbls whey or kefir, and honey. Cover and leave on counter for 12-24 hours. After soaking, activate the yeast in the remaining 1/2 cup of water and 1 tsp of honey. You may need to add more flour to make a moist dough. Continue the recipe below.
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Preheat over to 500 degrees (if you are baking right away). Combine yeast, 2 cups of warm water, and a teaspoon of sugar or honey in a bowl, cover and let sit for 7-10 minutes. Add water, honey, and salt. Mix thoroughly. After dissolved, add flour bit by bit, beating thoroughly. After all flour is beated in; knead 5-10 minutes. Let rise for thicker pizza dough. Divide into four sections for four crusts. Bake for 10-15 minutes.
This works wonderful with all whole wheat flour (hard white or red wheat). Whole wheat pastry flour makes it very crumbly. You can freeze any extra dough in Ziploc bags for later use. Great easy recipe and tastes fabulous!
Here are some topping recommendations (these are my hubby’s favorities!): Pepperoni, cheese, Italian sausage, green peppers, garlic salt, Italian seasoning, parmesan cheese
Enjoy!
January 1st, 2008 at 12:25 pm
[...] my home (I teach piano part-time from my home), followed by my hubby’s family coming over for homemade pizza. It was a little crazy, but he was blessed, so I am happy! I am glad the focus today is upon the [...]
February 7th, 2008 at 10:53 am
[...] simple. I stick to a batch of bread, muffins, and biscuits. I may throw in a batch of cornbread and pizza crust, but these are less frequently (a batch of these lasts two months normally). This has worked really [...]
February 11th, 2008 at 12:34 pm
[...] Wednesday - Parmesan Chicken, quinoa, baked vegi Thursday -Shepherd’s Pie with grain Friday - Homemade Pizza, fresh salad Saturday - Leftovers or [...]
February 11th, 2008 at 10:04 pm
[...] Wednesday - Parmesan Chicken, quinoa, baked vegi Thursday -Shepherd’s Pie with grain Friday - Homemade Pizza, fresh salad Saturday - Leftovers or [...]
May 23rd, 2008 at 9:32 am
How do you make the thick crust with that twirly pattern on your pizza?
Lindsay replied on May 23rd, 2008:
That’s hard to explain without demonstrating. I curl it over with my hands. Fold and roll.
June 21st, 2008 at 3:20 pm
My pizza crust recipe is basically the same (all the same ingredients). I haven’t been soaking mine, but that is the goal. I have been using Kamut flour & adding garlic powder, basil & oregano to the dough. It is the best pizza crust we have ever tasted! We have others raving about it, also.
If you have access to some Kamut, give it a try! It’s organic & unhybridized, has more nutrient value than wheat, and makes a lighter texture. Love the blog!
Lindsay replied on June 21st, 2008:
Brooke, thanks for the suggestion about Kamut. I do have it and use it mainly for pancakes. I will have to give this a try. You use only Kamut or do you mix it? I haven’t thought of that, mainly because it has tended to result in crumbly baking products in the past.
Brooke replied on August 23rd, 2008:
If I have plenty of the Kamut, I use it 100%. If not, I just mix it with hard wheat. In the pizza crust, it is so light & tasty. Much less dense and whole grain flavor than just whole wheat.
July 3rd, 2008 at 7:48 pm
[...] have our own sides! If you are interested, here is a link to the recipe I used to make my crust: http://www.passionatehomemaking.com/2007/11/tuesday-recipes-pizza-crust.html One recipe made 3 crusts. I used one and froze 2 of them. I have brushed butter with herbs and [...]