Galganov's Free and Easy Recipe for White Pizza Dough!

This recipe makes:
1 - 16" (40 cm),  2 - 14" (35 cm)  or  3 - 10" (25 cm)
pizza crusts.

To make this White Pizza Dough recipe you will need:

  • measuring cups
  • measuring spoons
  • mixing bowl
  • wood spoon
  • a whisk (whip) would be a nice extra
  • a tool or tools (ie, a knife and chopping board to mince garlic and herbs
  • a suitable cover for the bowl (for the rising stage)
  • a rolling pin
  • an oiled baking sheet or other appropriate pizza baking device

 

»  Best of White Pizza Crust recipes ever «

  The required ingredients for this White Pizza Dough recipe are:
  • 1 C water
  • 1 1/2 tsp yeast
  • 1 clove garlic (crushed, minced or as you like it)
  • 4 tsp olive oil
  • 1.5 tsp salt (a little less or more as prefered)
  • 1.5 tsp sugar (a little less or more as prefered)
  • pinch cayenne
  • 1 1/2 tsp basil
  • 1 tsp oregano
  • 1/2 C durum semolina
  • about 3 C all purpose (or bread or strong) flour
  • a little oil to coat the dough
  • a little cornmeal on which to stretch the dough (optional)

Method I:

  1. Put 1 cup warm water into the bowl and gradually sprinkle the yeast over the water allowing each pellet of yeast to get wet (this means: don't just dump the yeast into the water). Allow the yeast/water to sit for about five minutes (for the yeast to soften) then with the wooden spoon (or better - a whisk) beat the yeast until it is fully dissolved.
  2. To the yeast mixture, add 1 clove crushed or minced garlic, 4 tsp olive oil, 1 1/2 tsp sugar, 1 1/2 tsp salt, a pinch cayenne, 1 1/2 tsp basil, and 1 tsp oregano and mix vigerously.
  3. Stir in 1/2 C durum semolina wheat and mix well.
  4. Add an 1 C whole wheat flour and mix very well - about 100 strong strokes with the spoon until the batter is nice and smooth.
  5. Stir in an additional 1/2 C flour - mix by hand once it becomes too stiff to mix with the spoon.
  6. Add additional flour, 1/4 cup at a time only until the dough no longer sticks to the hands. Knead the dough with a push-and-turn motion until it's silky smooth and begins to feel responsive under your hands - about 5 to 8 minutes (about 5 minutes with a dough hook) dusting it only a bit if it sticks to your hands as you knead.
  7. Form the dough into a flattish ball and apply a coat of oil to the surface and return it to the bowl.
  8. Cover the bowl and put it in a warm, draft-free place (we use the oven with the light on).
  9. Let the dough rise for about 70 minutes.

You may, at this interval, wish to oil your pizza pan and prepare toppings for the next step.

Method II:

  1. Remove the dough from the bowl to a floured work surface.
    (You may, optionally, spread the dough on cornmeal instead of flour.)
    Flatten out the ball of dough to work out the air bubbles and cover it with a towel. Let the dough rest for 5 minutes.
  2. form the dough to fit your pan, dress your pizza and bake it, on the lowest shelf in your oven (not the oven floor), at 425o F (220o C) until the crust is cooked and the cheese starts to turn golden.
Tips & Tricks:
  • Not using all the dough? Form extra crusts and freeze them for instant pizza another day!

The Background Story
  White Pizza Dough

Spicy Olive and Green Onion Pizza

The Pizza adventure continues. This time it's in the form of a white pizza crust.

This recipe uses durum semolina. Durum semolina contributes to the texture of the crust. If this ingredient is unavailable you may need to compensate with a little extra flour but the recipe will still work perfectly well.

Essentially, all herbs and spices are optional - we like the flavours they contribute to the pie. This recipe does prefer at least some salt and sugar although these ingredients may be reduced a bit.

Did you know? Basil is exceptionally high in fiber!

Read about pizza baking pans and other utensils!

 

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