2 1/2CupsAll Purpose Flouror part whole wheat flour
Instructions
Preheat oven to 425 degrees.
In a large bowl or bowl of stand mixer, mix together the olive oil, yeast, sugar, and warm water and allow to sit until foamy.
Add salt and 1/2 cup flour to yeast mixture and begin mixing (using stand mixer or by hand). Continue adding ½ cup at a time until all of the flour has been used and the dough has started to pull away from the sides of the bowl. Adjust flour to water ratio if needed, adding a little more flour if dough is very damp or a little more water if very dry.
Continue mixing on medium speed, or hand knead, for 3-5 minutes until the dough is smooth (hand kneading will take longer).
Shape the dough into a ball and cut in half. If you want two regular 12-inch pizzas, you can skip ahead to the next step. For individual sized pizzas (8-10 inch) cut each dough half into two pieces for normal thickness pizzas (total of 4) or into three pieces (total of six) for cracker thin individually sized crusts.
On floured parchment paper, roll out the first crust to the desired size and thickness. Prick all over with a fork to prevent large bubbles. Transfer crust to the oven rack on the parchment paper using a pizza peel or using a thin cookie sheet like a pizza peel. Bake for 5 minutes or until just getting crispy. Repeat with remaining dough pieces (see note)
Remove from oven and cool on wire rack.
When cool, cover and use within a few days or freeze. If freezing in a stack (like in my Rubbermaid container), freeze each crust individually before stacking or separate with a couple layers of wax paper.
Notes
Note: You can freeze the extra dough if you aren’t able to pre-bake the whole batch.This will make 2 12-inch crusts or 4-6 individual-sized crusts depending on how thin you like your crust. My images show made into 6 thin crusts.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.