Farm…Fork…Families Pizza Crust
- 3 g. (1 tsp) active dry yeast
- 225 g. (1 c) warm water, 100F degrees
- pinch of sugar
- 225 g. (1-1/2 c) Bucking the Sun Pizza Flour
- 70 g. (1/2 c) unbleached white flour
- 9 g. (3 tsp) sea salt
- olive oil
- medium-coarse blue or yellow cornmeal
- In a large, warmed bowl, dissolve yeast, sugar and water. Wait for bubbles to form.
- In a medium bowl, combine Bucking the Sun Pizza flour, white flour and salt.
- Combine wet and dry ingredients and mix, forming a sticky ball. Cover.
- After the dough begins to expand, about 20 minutes, stretch and fold the dough (inside the bowl) at least 4-5 times. The dough should feel tighter after several folds.
- Lightly oil inside the bowl and coat the dough. Cover. Note: At this point, the development of the dough can be retarded for a few hours or overnight by placing the bowl in the refrigerator and finished later.
- Allow to rise at room temperature for 3-4 hours or until the dough has more than doubled in size.
- Forty minutes before baking, pre-heat oven to the highest temperature with oven rack in the lowest position.
- Generously oil a baking sheet and dust with cornmeal.
- Gently turn the dough out onto a large (12″x 17″) baking sheet, cut in half and separate. With your palm or fingers, start to flatten each half from the center, pushing outward. Allow the dough to rest 10 minutes. Finish stretching each dough to about 1/4-inch thick, leaving a rim at the edges. Let rise for 20 minutes or until the dough has expanded and looks puffy.
- Pre-baking: Spread a thin coat of olive oil, sprinkle of coarse salt and dried rosemary on each dough including the rim. Pre-bake at the highest heat for 6 minutes, until the crust is golden. Remove each pizza crust to a cooling rake. Refrigerate or freeze if finishing the pizzas on another day.
- Add toppings–less is more for achieving a crisp crust! Finish baking each pizza at the highest temperature on a baking sheet or pre-heated pizza stone until the crust is dark-golden brown. About 6 minutes.
Makes two 11″ pizzas.
This pizza crust was first prepared by Sue Roberts for the Farm…Fork…Families Fundraiser in Billings, MT on September 14, 2019. Inevitably, alterations to the original recipe have morphed into this one. . . . Enjoy!
Find more recipes at www.conservationgrains.com