Pizza Crust Fantasico

My recipe this week is is for pizza dough. I've finally found a recipe that makes the chewy/crusty dough that I like without being too heavy or biscuit-like. The tomato gives it a nice rosy color and it can be rolled out thin, or left thick and chewy! Get creative by adding parmesan, fresh basil, sun-dried tomtato, or whatever you like!

Pizza Crust Fantasico

1 1/2 C warm water
1 T honey or brown sugar
1 3/4 t active dry yeast
2 1/2 C all purpose flour
3/4 C whole wheat flour
1/4 C corn flour (not corn meal)
1 t salt
2 t Italian seasoning
1/2 C tomato sauce or pizza sauce
2 T olive oil

1. Dissolve honey and yeast in warm water and let stand 10 minutes until foamy.

2. In large bowl mix flour, salt, and seasoning. Stir in yeast mixture, tomato sauce, and olive oil. Mix until dough starts to come together then turn onto floured surface. Knead until dough becomes smooth and supple about 8 minutes. (note: dough is a bit sticky so keep surface and hands lightly floured.) Form into ball.

3. In another large bowl, pour 1-2 T olive oil to coat bottom of bowl. Place dough ball in bowl and turn to coat all sides. Cover bowl with plastic wrap and then a dish towel and place bowl in warm spot. Allow dough to rise and double about an hour.

4. Pre heat oven to 450. Punch down dough to distribute air bubbles. Divide dough in half for 2 large crusts or or more sections for smaller crusts. Roll sections into balls and cover. Let rest 10 minutes.

5. Sprinkle baking stone or pizza pan with cornmeal or flour. Roll dough into rounds or gently use back of hands to stretch dough to desired thickness and size. Place on stone. Lightly brush olive oil across pie to within 1 inch or edges. This keeps the sauce from making the dough soggy. Top with pizza sauce and whatever toppings you like. Bake at 450 for 10-12 minutes depending upon thickness and desired crispiness!