Homemade Pizza Crust

By courtneyepowell

Ingredients

• 2 1/2 c unbleached bread flour, plus more for dusting
• 1/4 c toasted wheat germ
• 1 t sea salt
• 1/2 t instant yeast
• 1 c room temperature water
• 1 T EVOO, plus more for greasing bowl
• 2 t honey

Details

Servings 2

Preparation

Step 1

In a large bowl, stir together bread flour, wheat germ, sea salt and instant yeast. In a separate large bowl, whisk together water, EVOO and honey.

Add 1 1/2 c of flour mixture to the water mixture and stir until smooth. Add remaining flour mixture and stir until dough comes away from bowl and is slightly tacky. Some loose flour is normal and will come together during kneading.

Place dough on a lightly floured work surface and knead with floured hands until dough is smooth, elastic and soft, 8-10 mins.

Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and let rise in a warm place until about double in volume, 1 1/2 to 2 1/2 hrs.

Scape dough out of bowl and divide into two equal sized pieces for two pizzas. Cover the dough piece you will use first with a clean kitchen towel and let rest 30-45 mins before making pizza.

Makes 2 10 oz dough balls that can be stretched into 12-14 inch pizzas. Extra dough can be wrapped in plastic and kept in the fridge for two days or frozen up to three months. Bring dough back to room temperature before rolling.