Homemade Organic Pizza Crust

I am not a pizza kind of person because I am fussy when it comes to eating pizza
I like my pizza piping hot with thin crispy crust and hot melted cheese that doesn’t stink

When we were in Switzerland, we tasted the best instant pizza
those that you get from supermarket, pop it into the oven and voila

I came back Singapore feeling hopeful
I bought some instant pizza from NTUC and end up throwing everything away
I felt like munching bread coated with cheese

Then recently I got started with bread making and overcome the fear of proofing dough and using yeast

I started experimenting with making my own pizza crust

I tried a few recipes but not all turned out with the thin crispy crust I like

I found out the trick to getting crispier and crunchier crust is to store the dough in the fridge for a few hours before using

I usually make the dough in the morning, allow it to proof for about an hour or two before rolling out half for lunch, keep the other half in the fridge and use it later for dinner

The crust for dinner is often crispier than for lunch

The kids love it especially when they get to dirty their hands

It’s true that they appreciate the food better if they were involved in preparing it

And this crust tastes so good that I don’t mind having my pizza with a thicker or more crust

Recipe for Organic Whole Wheat Pizza Crust

Ingredients
1 tsp organic raw sugar
1 1/2 cups warm water
1 tbsp dry yeast
1 tbsp olive oil
1 tsp salt
2 cups organic whole wheat flour
1 1/2 cups organic unbleached flour

Directions
1. In a  bowl, dissolve sugar in warm water
2. In a large bowl, stir the olive oil, salt and yeast, whole wheat flour and 1 cup of unbleached flour
3. Mix in warm water with a wooden sppon until dough starts to come together
4. In the bowl or on a floured surface, knead until all the flour has been absorbed with the remaining unbleached flour and the ball of dough becomes smooth, about 10 minutes
5. Place the dough in an oiled bowl and turn to coat the surface
6. Cover loosely with a town and let stand in a warm place until doubled in size, about 45 minutes
7. When the dough is doubled, tip the dough out onto a lightly floured surface and divide into pieces for 2 thin crust, or leave whole to make one thick crust
8. Form into a tight ball. Let rise for about 1/2 hour, until doubled
9. Preheat oven to 220 deg C
10. Roll a ball of dough until it will not stretch any further, pull edges outward to form a circle
11. Spread tomato sauce, leave about 1/2 to 1 inch around the edges
12. Top with favourite toppings (eg. capsicum, mushroom, ham, pineapple, onions, olive)
13. Sprinkle cheese
14. Bake for 15 to 20 minutes, depending on thickness, until the crust is crisp and golden at the edges, and cheese is melted

 

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3 comments

  1. SHMILY says:

    omg. im so gonna try that recipe of yours!!! And yes, NTUC pizzas are the worst things… its like… i don’t even know how to describe it! 🙁 it’s just bad. Do you do alot of baking or something? 🙂

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