We make pizza at least once a week. This pizza dough recipe can be made the day you want to use it or made ahead and frozen. It has become one of our favorite pizza dough recipes and it is very versatile. You can make it with white flour, whole wheat flour, or half and half. It turns out perfect every time.
One recipe makes a perfect amount to fill a jelly roll size pan, with the crust not too thick or too thin. You could also use one recipe to make two 12" pizzas. Whatever size you make, this is a pizza dough that you should try!
I use the bread machine to mix up a single batch or my Bosch mixer to quadruple the recipe, and freeze the other batches in freezer ziploc bags. The day that you are making pizza just get a bag from the freezer and let thaw in the refrigerator.
The Perfect Pizza Crust
What You Need:
- 1 cup warm water
- 1/3 cup olive oil
- 2 t. sucanat (or other natural type sugar)
- 1 t. sea salt
- 3 cups flour (I use 100% fresh ground wheat, a mix of 1 cup hard red and 2 cups of hard white)
- 1 t. dried Italian seasoning
- 1 1/2 t. dry yeast
Until next time, Julie
Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.
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