Ultimate Pizza Dough

I am a pizza lover, whenever I have chance I will baked pizza as much as I wanted. I do preferred whole wheat which is much more healthier plus adding fresh vegetable such as sweet peppers, tomatoes, mushroom, broccoli, asparagus, red onions, pineapples and others. I am not a meat lover but adding touch of pepperoni, salami, ham, grill chicken, bacon, italian sausage, ground beef, will bring extreme flavor on the pizza alone, and a good quality of mozzarella cheese is a must.

Just about everyone loves pizza, but if your experience with homemade pizza consists of heating a frozen variety from supermarket, then its time to make pizza crust from scracth. It's simple to make this versatile flatbread, and the deliciously delectable result can be customized with your favorite toppings.

                             

ULTIMATE PIZZA DOUGH

2½ cups all purpose flour

1 package (2¼ tsp) instant yeast

1 cup warm water, divided

1 tbsp. olive oil

1 tsp. salt

1 tsp. sugar

1 tsp. Italian herbs (optional)

cornmeal for dusting (optional)

* In small bowl dissolve the yeast in ¼ cup of warm water at 

   least 10 minutes.

* In a large bowl, combine flour, salt, sugar, italian herbs. 

  Add the yeast, the remaining warm water, and olive oil. Mix 

  throughly, approximately 20 strokes or until the dough becomes 

  a ball. Let the dough rest for 10 minutes.

* Preheat oven to 425°F. Lightly grease a baking sheet then dust

  the sheet with a little bit of cornmeal, if desired. Gently knead 

  the dough on a lightly floured surface for two minutes then shape 

  the dough into a 12-16 inches circle. Place the dough onto the 

  baking sheet.

* Add your desired toppings. Bake for 20 minutes or until the 

  crust looks golden-brown.

WHOLE WHEAT PIZZA DOUGH

2½ tsp. instant yeast

1¼ cups warm water

1½ cup whole wheat flour

2 cups all purpose flour

1 tbsp. olive oil

1 tbsp. honey

½ tsp. salt

1 tbsp. Italian seasoning

* Dissolved the yeast in ¼ cup of warm water at least 10 minutes.

* In a large bowl, combine whole wheat and all purpose flour, salt, 

  italian herbs. Add the yeast, the remaining warm water, honey

  and olive oil. Mix throughly, approximately 20 strokes or until the 

  dough becomes a ball. Let the dough rest for 10 minutes.

* Preheat oven to 425°F. Lightly grease a baking sheet then dust 

  the sheet with a little bit of cornmeal, if desired. Gently knead 

  the dough on a lightly floured surface for two minutes then shape

  the dough into a 12-16 inches circle. Place the dough onto 

  the baking sheet.

* Add your desired toppings. Bake for 20 minutes or until the crust

  looks golden-brown.

MULTIGRAIN PIZZA DOUGH

1¾ cups multigrain bread flour

1½ cups all purpose flour

¼ cup mixed seeds ( flax, sunflower, sesame)

2 tsp. instant yeast

1 tsp. salt

1¼ cups, warm water

1 tbsp. olive oil

* Dissolved the yeast in ¼ cup of warm water at least 10 minutes.

* In a large bowl, combine multigrain bread and all purpose 

  flour, salt, and mixed seeds. Add the yeast, the remaining warm

  water, and olive oil. Mix throughly, approximately 20 strokes or 

  until the dough becomes a ball. Let the dough rest for 10 minutes.

* Preheat oven to 425°F. Lightly grease a baking sheet then dust 

  the sheet with a little bit of cornmeal, if desired. Gently knead 

  the dough on a lightly floured surface for two minutes

 then shape the dough into a 12-16 inches circle. Place the dough 

 onto the baking sheet.

* Add your desired toppings. Bake for 20 minutes or until the crust 

  looks golden-brow