March 1, 2010

Homemade Pizza Crust

On Friday, we had company over and it was pizza night. I had my usual Jiffy Mix Pizza Crust, but we had to make 2 pizzas and decided to take a chance and try a new recipe for the crust. One I hadn't tried before.

I have to admit, the recipe appealed to me because it had honey in it! And we are going to try our hand at raising bees for honey this year... so I decided to try it! I altered it a bit ( no surprise!). It has a little bit of a sweetness to it, but it was very good! Hubby has been a little more picky on a few recipes lately, and he liked it as well.

I didn't get any pictures because I feel a little silly taking so many pictures of my food anyways, and doing it in from of company... well.... just didn't want to do it. So here it is, no pics but the recipe:

Homemade Pizza Crust

1 1/2 C. hot water
1/3 C. olive oil
1/3 C. honey
2 tsp. sea salt
1 Tbsp. yeast
4- 4 1/2 C. Flour (I use unbleached flour & add some wheat in place of white)

Mix together water, oil, honey, salt & yeast. Then add flour. Knead for 5 minutes. Let rise until doubled in a greased bowl, in a warm area. After rising, press into desired (greased) pizza pan.

This recipe makes enough for a Large thick crust pizza, or 2 medium-large thin crust pizzas.

Add toppings.
Bake for 10-15 minutes at 400 degrees.

Slowly, I am trying to incorporate new recipes to make more from scratch. Come back and visit us on Thursday to share what YOU have made "From Scratch..." this week. I will share also all that we made this week also.

Like I mentioned last week, if you are new to starting to make more from scratch, take it recipe by recipe. One day at a time. And when you test the recipes on your family, make sure everyone likes it! And if they like it, you have ONE! Then try another one. Eventually you may have everything made from scratch! Or like me, you at least have a lot more things made from scratch than you did! :) One day, maybe I will have everything made from scratch... I'm just gonna work towards it slowly. Slowly with me, will make it more of a habit.

Just glad to have checked one more off the list... :)


Megan said...

I added a little honey to our favorite pizza crust and hubby loved it!

here it is...
1 Tbsp. dry yeast
1 cup warm water
1 tsp honey
1 tsp salt
2 Tbsp veg. oil
2 1/2 cups flour

Mix first 5 ingred. then add flour gradually. Let rise 15-30 minutes.
We spread on one LARGE pan. 2 15x10 or 2 round would work too!

I'm sharing my updated pizza sauce tomorrow if you're interested! It's a good one and sooooo easy!
Even Hubby approved!!

Your crust looks good with lots of honey!

Amy @ Homestead Revival said...

I'm always anxious to read pizza crust recipes and compare them - I'm on a search for the perfect Whole Wheat version. A bit elusive, but I'm getting closer. I'm finding it definitely makes a difference how you bake it, too - a stone or a pan.

I'm going to look at trying both yours and Megans.

Debbie said...

After looking at both your recipe and Megan's recipe they both look quite a bit different with the amount of flour, honey, and olive oil. It looks as if your is probably a lot sweeter than Megan's (probably similar to Jiffy Mix). How many crusts did yours make? These both look like recipes that I will be adding to my trial recipes this week. Because of the large amount of whole wheat flour I have, like Amy, I will be using a large portion of whole wheat mixed with a small amount of white (since I bought 1 small bag today). I can't wait till next week when I get to purchase more of my bulk baking supplies such as flour, steel cut oats, and blueberries (IQF- 30 lbs).

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Jon, Jen, and Sam said...

Here's my current one:

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

1.In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
2.Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
3.Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
4.Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

Sarah said...

The original recipe for mine called for ALL wheat flour. So, for those of you looking for All Wheat, this is one!

We (as a collective family) just aren't used to all wheat...

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