2 packages yeast (4 1/2 tsp. = 2 pkgs)
2 2/3 c warm water
7 c flour (5 whole wheat, 2 white)
1 1/2 T salt
1 T sugar
1/4 c olive oil
1. Mix water and yeast in a deep bread bowl or bottom of a mixer. Allow yeast to “melt” for about 5 minutes.
2. Add salt and olive oil to yeast mixture. Turn mixer on low and add 5 c. flour and sugar (or add olive oil to yeast mixture and add wet ingredients to dries) and mix to combine. If using a mixer, wait until a dough forms, then slowly add the rest of the flour, and wait until the dough balls up on the bread hook, take out of the bowl and knead for 2 minutes until the dough is smooth and only tacky. If mixing my hand, stir until a dough forms, then knead for 8-10 minutes.
3. Allow to rise for an hour, or until the dough doubles.
4. Punch down the dough and shape into four balls. Allow the dough to rest for 10-15 minutes and pre-heat the oven to 475F.
5. Flour your board with corn meal and roll out one ball into and 12-inch circle, crimp the edge, divot the rest of the dough to avoid bubbles and spread olive oil on top.
6. Bake the crust for 5-8 minutes until no longer wet and only just beginning to brown.
7. Repeat the process with the other three balls et voila! you have four beautiful half-baked crusts, ready for topping or freezing for future dinners.
Rating: 4/5 stars