Galganov's Easy Recipe for White Pizza Dough!
This recipe makes:
1 - 16" (40 cm), 2 - 14" (35 cm) or 3 - 10" (25 cm)
pizza crusts.
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To make this White Pizza Dough recipe you will need:
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measuring cups
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measuring spoons
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mixing bowl
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wood spoon
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a whisk (whip) would be a nice extra
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a tool or tools (ie, a knife and chopping board to mince garlic and herbs
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a suitable cover for the bowl (for the rising stage)
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a rolling pin
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an oiled baking sheet or other appropriate pizza baking device
» Best of White Pizza Crust recipes ever «
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The required ingredients for this White Pizza Dough recipe are:
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1 C water
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1 1/2 tsp yeast
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1 clove garlic (crushed, minced or as you like it)
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4 tsp olive oil
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1.5 tsp salt (a little less or more as prefered)
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1.5 tsp sugar (a little less or more as prefered)
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pinch cayenne
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1 1/2 tsp basil
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1 tsp oregano
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1/2 C durum semolina
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about 3 C all purpose (or bread or strong) flour
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a little oil to coat the dough
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a little cornmeal on which to stretch the dough (optional)
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Method I:
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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.
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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.
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Stir in 1/2 C durum semolina wheat and mix well.
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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.
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Stir in an additional 1/2 C flour - mix by hand once it becomes too stiff to mix with the spoon.
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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.
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Form the dough into a flattish ball and apply a coat of oil to the surface and return it to the bowl.
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Cover the bowl and put it in a warm, draft-free place (we use the oven with the light on).
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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:
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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.
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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.
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Tips & Tricks:
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Not using all the dough? Form extra crusts and freeze them for instant pizza another day!
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The Background Story
White Pizza Dough
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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