Description
This easy thin crust pizza dough uses half whole wheat flour and half white flour for two 12″ rustic thin crust pizzas!
Ingredients
- 1 1/2 cups warm water (105-110 degrees F – temp of bath water)
- 2 1/4 tsp active dry yeast (see notes if using instant yeast)
- 1/2 tsp sugar
- 1 1/2 tbsp olive oil (optional)
- 2 cups white all purpose flour
- 2 cups whole wheat flour
- 1 tsp sea salt
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Combine water, yeast, and sugar in a measuring cup and let stand for at least 5 minutes until the yeast gets frothy.
- Combine the flours and salt in your stand mixer or large mixing bowl.
- Stir oil into yeast mixture and slowly stream into flour using the dough hook on your mixer or mixing by hand.
- Knead for about 5 minutes in your mixer or once the dough forms a ball, tip onto a lightly floured surface and knead by hand. *I find using a silicone mat to knead dough prevents me having to add lots of extra flour and weighing down the dough.
- Transfer to a lightly oiled bowl and cover with a clean towel to rise for 1 hour in a warm spot (you can preheat your oven and let the dough rise on top of it). I have tried not oiling the bowl and the dough will stick.
- Preheat your oven to 450 degrees F.
- After the dough has doubled in size, punch it down and tip it onto a lightly floured surface (or silicone mat) and knead for another 1-2 minutes. Slice the dough in half with a pizza cutter if making two 12” thin crust pizzas. *See notes if freezing or refrigerating the dough.
- I like to oil and flour my pizza pans to ensure the crusts don’t stick. I use a pastry brush to spread the oil around the pan first and then sprinkle the flour and tap the edges of the pan to move the flour around and make sure it coats the pan evenly.
- Stretch the dough to your desired size, working your hands around the edges of the dough, gently stretching out the centre, and allowing gravity to do most of the work.
- Bake the dough for 5 minutes on its own. Add your toppings. Bake for another 8-12 minutes until the edges are lightly browned.
Notes
*Cost Comparison: CAD $1.76 for two 12” pizza dough vs. $2.49 for one dough fresh and $3.59 for 1 dough frozen from our local grocery store.
*Makes two 12” thin crust rustic pizzas. If you prefer a thicker crust with a nice edge, try using all the dough for one larger pizza (you may need to bake it a few minutes longer). If you have leftover dough make some breadsticks!
*You can use all white flour or all whole wheat. You may just need to adjust the amount of water. If the dough seems too dry add a bit more warm water; if too wet add a bit more flour.
*If using instant yeast you should be able to add it straight to your flour without needing to let it activate in water for 5 minutes. The rise time may also be shorter. Once your dough has doubled in size it’s ready to shape into your pizza crusts.
*If you suspect you might get distracted and let the dough rise for longer than an hour, try dampening the cloth you use to cover the rising dough in the bowl. If left too long, the top of the dough will start to dry out and you won’t be able to make as nice of a pizza crust.
*Once the dough has risen and been separated in two; refrigerate or freeze the dough by sealing it in a plastic bag and making sure all the air is squeezed out. In the fridge, I’ve kept it for 2 days but it could last for up to 2 weeks. In the freezer it can last up to 3 months but I’ve only tested it for about a week. Defrost on the counter for 2 hours before using, in the fridge overnight, or defrost on the counter and place back in the fridge until ready to use.
- Prep Time: 1 hour, 30 minutes
- Cook Time: 15 minutes
- Category: Thrifty How-Tos
- Method: Baked
- Cuisine: Italian