Easy Basic Pizza dough. You can build it up from here to use other flours, add herbs and garlic and more. This is a rustic pizza crust. shape it as you like. Keep a thick outer crust to hold in the sauce.
You can make the dough with half white and half whole wheat flour. For herbed crust, add 2 tsp of italian herbs or add 1 tsp garlic and 1/2 tsp pepper flakes.
More Pizza Crusts from the blog
- Simple Crusty White Crust
- 1 hour thin Spelt Crust.
- Whole Wheat Crust
- Focaccia style crust with quinoa.
- Rye Crust
- Garlic White Crust.
- Herbed Spelt Crust
- Deep Dish Wheat Semolina Crust
Gluten-free Pizza Crusts from the blog
- Gluten-free Yeast-free Chickpea flour based Crust.
- GF Pan Pizza Crust. Soft and airy.
- Cauliflower Crust. Yeast-free Nut-free
- Teff Crust
- Chickpea Millet Crust
- Focaccia style GF Crust.
- Cauliflower Potato Crust. Yeast-free
Mix the warm water, yeast, 1 cup flour into a batter.
Let the batter sit in a warm place for 20 to 30 minutes.
Add salt + flour and knead into a soft somewhat sticky dough.
Place dough on parchment. Using flour roll it out or use hands to shape it. Spray water on the rolled out dough and let it sit for 5 to 10 minutes while you gather the toppings.
Add your favorite sauce, toppings, herbs. Bake for 15 minutes. Broil to brown the edges if needed.
Pictured below is Chickpea Pumpkin Pizza
- 1 cup warm hot water
- 2¼ tsp yeast or 1 packet active yeast
- 2 tsp sugar (coconut sugar, raw sugar, or use maple syrup)
- 1 cup unbleached white flour or bread flour
- 2 + cups unbleached white flour or bread flour
- 1 tsp salt
- Warm 1 cup of water until warm to touch. Mix the water, yeast, sugar and 1 cup flour in a bowl. Mix for 1-2 minutes until smooth and somewhat stringy. Cover and let sit for 30 minutes to an hour, while you prep the toppings..
- Mix the salt into 2 cups of flour. Add 1.5 cups of this flour to the bowl and mix into the batter until well combined. It will take a minute or so to incorporate. Add flour 2 or so tbsp at a time until the dough is not too sticky but well formed. Get your hand in there to mix. Gather the dough into a somewhat smooth dough and knead for another minute. If using oil, add 2 to 3 tsp olive oil or other oil and mix in.
- Divide the dough into 2 balls. The dough should be slightly sticky. (At this point, you can continue to knead the dough for 4 to 5 minutes until smooth and not sticky. Add more flour if needed. I usually don't as I like the rustic feel of the dough where the air bubbles are not evenly distributed.)
- Use flour to roll out the dough between parchment sheets or use floured hands to shape the crust. I usually use my hands. Keep the edges a bit thicker. Roll it out as thin or thick as you like. To roll out thinner, roll or spread and then let the dough rest for a minute in between, then roll more.
- Preheat the oven to 425 degrees F. Spray water on the shaped dough and let it sit near the warming oven for 5 to 10 minutes. Top with sauce, veggies and layers of choice.
- Bake for 14 to 16 minutes. Broil for a minute to brown if needed.
Add ½ tsp garlic powder for a white garlic crust.
Aquafaba: For soft crust, Use ¼ cup aquafaba + ¾ cup warm water instead of 1 cup water at step 1. Aquafaba or liquid from a can of chickpeas, will keep the crust soft.