Pizza Crust

Studying for the GRE is tiring, hard work. Know what is not tiring, hard work? Homemade pizza.
Grad school applications are stressful. Do you know something that isn't stressful? Homemade pizza twice a week.

You might be thinking that pizza twice in a week sounds excessive. This recipe makes two crusts, and it would be a modern day tragedy to let a whole pizza crust go to waste. Just think of all the sauce, cheese, and topping combinations possibilities discarded like common garbage! Therefore the sound, logical thing to do is to make two pizzas in a week. Make them at the same time for a pizza-stravaganza, split them into one day of savory one day of sweet pizza, make one enormous pizza, do your own thing just make sure you use all that crust!

I'm glad we settled that.

Here is my favorite crust recipe. The great thing about yeast bread is that you can refrigerate it until you need it an it actually become more delicious. So you don't have to plan for a long prep time and baking all on the same night, you can make it the night before and store it in the fridge.

 Add 1 packet of active dry yeast (not rapid-rise) to 1½ cups luke warm water (about 110 degrees) as on the left. Let sit 5 minutes until bubbly like the image on the right.

With the paddle attachment on a mixer or a wooden spoon, add to the water/yeast the flours, honey, olive oil and salt. When they are combined, switch to the mixer dough hook or turn dough out onto a lightly floured surface.

 This is really the ideal time to have a stand mixer. Knead by hand or with the dough hook for 10 minutes or until the dough is stretchy like this:

Then, coat the dough in olive oil, cover in plastic wrap, and set somewhere warm to rise for about an hour. If you aren't sure if your kitchen is warm enough, set your oven to the lowest temperature and when it warms up turn it off then put the dough inside.

Once the dough has risen, you can use it or place it in the fridge for use up to a week later. Remember, this makes two crusts so you will want to split it before you place it in the refrigerator.

Pizza Dough
Makes: 2, Total Time: about 1.5 hours

Adapted from Simply Recipes

• 1½ cups Warm Water (110-115 degrees)
• 1 packet active yeast
• 2 cups All Purpose Flour
• 1½ cups Whole Wheat Flour (can sub AP Flour)
• 2 tablespoon Olive Oil
• 2 teaspoon Salt
• 1 teaspoon Honey

In a small bowl, add yeast to water. Let sit 5 minutes or until frothy.

Add flours, olive oil, salt and honey. With a stand mixer with the paddle attachment or a wooden spoon, mix until combined. If using mixer, switch to dough hook if available (paddle will work), or knead for 10 minutes until dough will stretch enough to be translucent without breaking.

Coat the dough in olive oil, cover with plastic wrap and place in a warm place to rise until doubled in size (about 1-1½ hours).

Once the dough has risen, stretch and use immediately or place in the refrigerator in a sealed container for up to a week. Allow to come to room temperature before stretching.