- March 10, 2009 at 1:43 pm #271465
This recipe makes enough for 2 large pizza shells or you can make 8 individual ones. You can freeze it for later too!
1 1/2 c. warm water
2 packets (1/4 oz each) active dry yeast
1/4 c. olive oil, plus more for bowl
2 Tbs. sugar
2 tsp. coarse salt
2 c. all-purpose flour, plus more for kneading
2 c. whole-wheat flour.
Place water in large bowl and sprinkle with yeast. Let stand untl foamy (about 5 minutes). In the bowl whisk sugar, oil and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer dough to another bowl that has been brushed with oil and brush top of dough with oil. Cover bowl with plastic wrap and let stand in warm spot until dough doubles in size (about an hour).
Turn dough out onto a well floured surface. Wtih floured hands, knead until smooth (about 15 seconds). Divide into 2 balls for two large pizzas, or 8 balls for individual pizzas.
To freeze (2 large pizza shells): Set balse on a plate so they are not touching and freeze until firm. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
To freeze individual shells: Divide dough into 8 pieces. Use your hads to stretche each piece into a 5-inch disk. Freeze shells on two parchment lined baking sheets. Stack frozen shells between layers of parchment and put into freezer bake for up to 3 months. Bake from frozen.
To bake: Preheat oven to 450 degrees. Place shells on baking sheet rubbed with oil. Top shells as desired. Bake until crusts are golden (18-20 minutes).
I would love to take credit for this since it is my families favorite, but I found the recipe in Everyday Food.
Jaime in OH
- You must be logged in to reply to this topic.