Soft Wheat Pizza Crust
User Reviews
5
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Prep Time
1 hr 50 mins
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Total Time
1 hr 50 mins
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Servings
6 people
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Calories
292 kcal
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Course
Main Course
Soft Wheat Pizza Crust
Description
The recipe starts by proofing yeast in warm water, then mixing in honey and olive oil to create a slightly sweet, enriched dough. Half of the flour and the salt are added first to form a batter, followed by the remaining flour to bring the dough together. A short rest period allows the flour to absorb moisture fully before kneading with a stand mixer to develop gluten and improve dough elasticity.
After kneading, the dough is lightly oiled, covered, and left to rise in a warm place until doubled, which takes approximately 1.5 hours. The dough is then divided into four equal portions, each rolled into a thin 16-inch round suitable for thin-crust pizzas. This method ensures a crust with a balance of tenderness and structure.
The crust's neutral flavor and soft wheat base make it versatile for a range of toppings, from simple cheese and tomato to more elaborate vegetables and meats. Baking instructions should be followed according to topping choices and oven temperatures.
This dough can be prepared in advance, and its handling instructions facilitate consistent results for homemade pizza at home.
Ingredients
- 1 1/2 cups water lukewarm
- 1 Tablespoon yeast traditional
- 1 Tablespoon honey liquid
- 1 Tablespoon olive oil + 1 teaspoon
- 3 3/4 cups soft wheat freshly ground
- 1 1/2 teaspoon salt sea salt
Instructions
- In the bowl of a stand mixer, sprinkle yeast over the warm water. Let stand for 5 minutes. The yeast should dissolve and foam slightly.
- Pour in honey and olive oil. Mix to combine with the hook attachment.
- Dump in 2 cups of flour and the salt. Mix until a smooth batter forms.
- Add the remaining flour and mix just to combine. Turn off mixer and let the dough rest for 10 minutes to absorb the flour.
- Knead on the lowest speed for 4 minutes. Scrape down the sides of the bowl if needed.
- Remove the dough hook. Lightly oil the top of the dough and cover the bowl with a clean tea towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Turn dough onto a lightly floured table. Divide dough into four pieces. Each piece can be rolled into a 16-inch round thin-crust pizza.
- Proceed with toppings and bake as per the recipe below.
Notes
- The recipe makes four 16-inch pizza crusts, ideal for multiple servings or freezing extras.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 590mg | 25% |
| Potassium | 647mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Calcium | 28mg | 3% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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