I am constantly on the hunt for good bread dough recipes and I am constantly tweaking them. This pizza crust recipe is one such discovery and fine tuning. This results in a crust that is slightly nutty (due to the soy, flax and wheat) and lends for a crisy, yet chewy crust. All in all, my type of crust! This is especially good for a thin crust pizza or a Chicago-style crust without all the butter and heaviness. I hope you will give it a try and let me know how you liked (or didn’t like) it!
1 1/2 cups whole wheat flour
3/4 cup all purpose flour
1/4 cup soy flour
1/4 cup ground flax
1 teaspoon fine sea salt
1 packet active dry yeast
1 teaspoon sugar
1 cup warm water
2 tablespoons olive oil
Preparation1. Dissolve yeast in warm water and stir in sugar. Let stand for 3-5 minutes.
2. Combine all flours, ground flax and salt.
3. Stir in olive oil and pour in the frothy yeast mixture.
4. Knead the dough for at least 5 minutes till a smooth, elastic dough is formed.
5. Oil a large bowl and place the dough in to begin the rising process. Turn the dough over so the oil coated surface is on the top. Cover with a damp kitchen towel and keep in a warm spot for 1 – 2 hours till the dough doubles in volume.
6. After the first rising, punch dough down and shape the crust as desired.