I’ve tinkered with a few different pizza crust recipes. I finally realized that the sweeter ones just taste better. This recipe is our family favorite!
Perfect Pizza Crust– (makes 4-5 pizza crusts, freezer tip below)
-Combine the following in a large mixing bowl
—1 1/2 Tbsp Yeast (I use instant-rise yeast. If you use another kind, follow package instructions for proofing your yeast).
—2 3/4 cups warm water (not hot, not cold)
—2 1/2 tsp Sea Salt
—4 Tbsp Olive Oil
—1/4 cup Coconut Sugar (or whatever granulated sweetener you choose, but Coconut Sugar is less processed than typical white sugar)
—3 Tbsp Agave Nectar (this is a liquid sweetener, kind of like honey, and oh so yummy)
—7 cups Whole-Grain flour (if you use a different kind of flour, you may need to decrease the amount of water in this recipe)
—More flour as needed to form a soft dough
Knead the dough, just fold and squish, fold and squish. Add flour as needed so that your dough is not wet and sticky. Once it is no longer wet and sticky, don’t add any more flour.
Form a ball with your dough, leave in bowl, cover with a towel. Set in a semi-warm place to rise for 30-60 minutes (just whenever you can get back to it).
Punch down the dough and form a tight ball. Let dough relax for a couple of minutes.
Roll your dough into desired pizza crust size and shape. I like to roll very thin and then fold it over for a “double crust.” Place on a cornmeal sprinkled pan.
Using a fork, poke some small holes throughout your crust. Top your pizza and bake at 425 degrees for about 10 minutes or so.
Psst… You can use this same dough to make calzones also! Roll out some dough, add a pile of pizza toppings and sauce, fold dough over top and close your calzone by ‘pinching’ the edges with a fork. Bake on a cornmeal pan. Homemade calzones are my FAVORITE pizza-like dish!
Freezer Tips: You can freeze this dough for later if you have extra. Form in a ball, wrap tightly with plastic wrap. Stick it in the freezer. If it will be there for a while, put your wrapped dough in a ziplock baggie also. When you’re ready to use it, remove the plastic wrap, place in a bowl, cover with cloth, let thaw/ rise for 3-4 hours.
OR… if you have the extra freezer space to lay down flat pizza crusts… you can go ahead and roll out your extra dough and pre-bake the crusts. After they cool, you can freeze the crusts and they’ll be instantly ready to top for a last-minute meal. How to Pre-bake the crust: Roll out your dough to desired crust shape, fork holes in it and place on cornmeal sprinkled pan. Bake in a preheated 500 degree oven for only 3 1/2 minutes. Let cool. Wrap in plastic wrap or XL baggies and freeze flat.