Fork…Farm…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) 4-5 times. The dough should feel tighter after several folds.
- Lightly oil inside the bowl and coat the ball of dough. Cover. Set aside for 3-4 hours at room temperature until it has more than doubled in size. Note: The development of the dough can be retarded–for a few hours, all day or overnight by placing the bowl in the refrigerator–and finished later.
- Thirty 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 the baking sheet. With your palm or fingers, start to flatten the dough from the center, pushing outward. Allow the dough to rest 10 minutes. Finish stretching the 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 olive oil and sprinkle of coarse salt on the dough including the rim. Dried rosemary is good too. Spread a thin coat of pizza sauce–but not on the rim. Pre-bake at the highest heat for 6 minutes, until the crust is golden.
- Add toppings–less is more for achieving a crisp crust! Finish baking at the highest temperature until the crust is dark-golden brown. About 6 minutes.
Makes one pan pizza 11″ x 16″ or two 11″ round pizzas.
This pizza crust was first prepared by Sue Roberts for the Fork…Farm…Families Fundraiser in Billings, MT on September 14, 2019. Sue attributes the recipe to: “The Italian Country Table, Home Cooking from Italy’s Farmhouse Kitchens,” by Llynn Rossetto Kasper. Thanks Sue! Inevitably, alterations to the original recipe have morphed into this one. Now it’s your turn . . . Enjoy!
Find more recipes at www.conservationgrains.com