This is my go to pizza crust that we’ve been eating at least once a week for more than 7 years. Our staple is red sauce, mozzarella and pepperoni and I also make a Thai Chicken Pizza and BBQ Chicken Pizza that we love.
-1 tsp sugar
-1 Tbsp active dry yeast
-1 tsp salt
-1 Tbsp olive oil
-2 c whole wheat flour
-1 1/2 c all purpose flour
-1 Tbsp dried rosemary or dried italian seasoning
Dissolve sugar in 1 1/2 cups of hot tap water. Sprinkle the yeast over the water/ sugar mixture. Let sit 10 minutes to activate yeast. Place the flours and dried rosemary in a mixing bowl of a stand mixer. Once the 10 minutes is up stir the salt and olive oil into the water/ yeast mixture. Use the dough hook to knead the wet ingredient into the dry on low speed for 10 minutes. Place dough in a greased bowl and cover with a warm towel. Let rise 1 hour. Punch down dough and divide in half then let rise for an additional 45 minutes in 2 balls (for 2 crusts).
After second rise roll dough into 2 round or rectangle shaped crusts. Cover with desired toppings then bake at 425 for 20 minutes.
