Recipe type: Bread
Anyone can make this easy, chewy crust! Recipe makes three medium sized crust. Can be frozen and utilized for a quickbread flour as bread flour would make the dough exceedingly difficult to stretch. Side note, if the dough is stretched to an adequate thinness (roughly 6" x 4" flat bread pieces) the dough pieces can be used to create tasty flat bread for sandwiches! There is a multitude of ways to utilize the delicious dough! Let us know what you think!
pizza fix. Helpful hint, the refrigeration step is a must to assist in hydrating the dough as well as aid in dough extensibility. Use All-purpose flour or 50%
whole wheat flour, but refrain from using
- 3¼ C All purpose flour
- 1 tsp Salt
- 2 tsp Yeast
- 1 tbsp Olive oil
- 1 tbsp Honey
- 1½ C Water
- Mix all of the dry ingredients in a bowl.
- Add in olive oil, honey and water and mix until a dough ball is formed.
- Flour the work surface and knead the dough ball for a good 1 minute (or until dough appears well mixed).
- Place dough ball into a greased bowl.
- Cover with cling wrap and place in refrigerator.
- After 30 minutes, flatten dough ball onto the floured surface.
- Fold in half, and then fold once more into a quarter.
- Place dough ball back into the bowl, cover with cling wrap and place back in the refrigerator.
- Repeat steps 6-8 twice more.
- Let dough sit in the refrigerator until is ready for use (at least two hours).
- Preheat the oven to 400oF.
- Cut the dough ball into three pieces and roll it out.
- Place the flattened dough onto baking sheets.
- Bake in the oven for 12 minutes.
- At this point, the crust is par baked (as denoted in the picture).
- Alternatively, the pieces can be topped then baked at 400oF for 15 minutes. In addition an easy option is to store dough in freezer for baking at a later date.