First and foremost, I don’t have a rolling pin.
Secondly, this pizza that I keep talking about? It needs a crust.
And a sauce, but we already talked about that.
I found this crust recipe in a magazine. One of the things I ask our visitors to bring is magazines. There are plenty here in the Philippines, but sometimes you just need to read up on your American celeb gossip and browse through Real Simple recipes. Know what I mean? Last night we sat out on the patio and I flipped through People and quizzed Bjork with questions like how old is Josh Duhamel. The answer to which is 40. ?!?!?
So knowing my love for food, my mom brought me at least one hundred food magazines. I had never even heard of some of them, but I have indeed looked through all of them and made a chart paper list that is as tall as me with recipe ideas listed out on it. So I’m pretty much set with recipe ideas, like, forever.
Except that I always just make what I’m craving? Which is always curry? Does anyone else have that problem?
This magazine is called Good and Fresh and it’s a Better Homes and Gardens publication. I REALLY like it. You should buy yourself a copy. They had an awesome article about how to use the same dough in five different ways, just adapting it slightly to make it become what you want. Pizza dough, crackers, dinner rolls, stuff like that.
I actually tried to buy some premade crust for this pizza because, well, making real bread (not like desserty gingerbread) kind of scares me. I love it in theory and avoid it in reality whenever possible. I just feel like others can do it so much better, so why even bother?
But please. Bother with this one.
If you love a good thick crust and you’re cool with the whole wheat thing, you will love this. Just look at that crust waiting to be bitten right into.
I did a few experiments and found that I got the best chewy/soft/crunchy crust texture combo by adding the toppings to the unbaked dough, baking for about 10 minutes, and then broiling for the last 3-5 minutes so you get that browned yumminess on top and a little bit of crisp to the soft dough.
Rolling the dough out thinner was also delicious, and baking/broiling the crust alone definitely made it more crispy, but I’m more of a thick pizza crust girl myself.
I promise I did not forget about the pizza recipe. That’s why I’m giving you the crust today. So you’re ready.
- 1¼ cup white flour
- 2¼ teaspoon yeast
- ½ teaspoon salt
- 2 tablespoons oil
- 1 cup warm water (not boiling hot, but warm)
- 1⅓ cup whole wheat flour
- Preheat the oven to 375 degrees. Combine the white flour, yeast, and salt in a large mixing bowl. Add the oil and warm water to the mixture and combine with an electric mixer. Mix on high speed for several minutes until a soft, elastic dough forms.
- Stir in the whole wheat flour gradually, by hand. When it’s all incorporated, you should be able to easily pick up the dough and knead it gently until you get a soft dough ball. I did this right in the bowl – that’s the benefit of a large mixing bowl!
- Set aside in a warm place and cover with plastic wrap or even just a dish towel. Let the dough rise for about 10-15 minutes.
- Roll out the dough into two 12-inch circles. Poke with forks to prevent bubbling (optional). Place on a baking sheet or if you’re really fancy and cool, a pizza stone. You can add toppings and then bake for about 12-15 minutes, or you can just bake the crust ahead of time and add your toppings later. I liked it best when I baked it with the toppings on it.
Any great pizza combinations you’ve had lately? I’m looking to start eating more pizza.