Homemade Pizza Crust


1/2 cup warm water
1/4 tsp sugar
1 tsp (or 1/4 ounce) active dry yeast
1 1/2 cups whole wheat flour
1/4 tsp salt
1 Tbsp olive oil
optional: cornmeal for sprinkling
optional: 1 tbsp each garlic powder, italian seasoning, parmesan cheese or whatever flavours you want to taste in the crust
toppings of your choice (tomato sauce, white sauce, pesto, cheese, etc.)


Mix sugar into the warm water. Sprinkle yeast on top. Wait for 10 to 15 minutes or until it gets all foamy. This is called proofing the yeast.

Pour proofed yeast into a large bowl. Add flour, salt, olive oil and any flavouring additions you want to use. Combine. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Roll dough into a ball. Lightly oil a clean, large bowl, add the dough, cover and let rest until dough has doubled in size (how long it takes depends on how warm your kitchen is - the warmer the kitchen the shorter the rising time).

Once dough has doubled in size, remove it from bowl and punch it down. Roll back into ball and let sit for 30 minutes.

Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans and sprinkle with a little bit of cornmeal.

Divide dough in half. Lay on lightly floured surface and roll very thin to the approximate size of your pizza pan. Place rolled dough on a pizza pan and pat it with your fingers until it stretches to the edges of the pan. Try to make it thicker around the edge. Repeat for the other half.

Then spread with pizza sauce and use the toppings of your choice. Bake for 30 minutes or until bubbly and hot.

Makes 2 12-inch pizzas (or for those of you who order pizza, it makes 2 8-slice pizzas).

If you don't want to use all the dough, you can freeze it. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag). When you want to make a pizza, take dough out of freezer and allow to thaw before using.

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