Total Time: 30-40 minutes (To see the shopping list, see the bottom of the post.)
First: Set your oven to 500 F and put in two pizza stones for preheating.
Second: Get a medium/small sized bowl and add:
- 1/2 tsp of Yeast (activated dry)
- 1/2 tsp of Honey (or sugar)
- 1/2 Cup of Lukewarm Water
Now let those brew for about 5-10 minutes to activate the yeast, an essential step for getting the perfect crunch. Once your yeast looks activated we can move on.
Next: Add the rest of the ingredients:
- 1/2 tsp of salt
- 1/2 Cup White Flour
- 1 Cup Whole Wheat Flour
Now: Knead the ingredients together
Keep your white flour close, you’ll want to flour your hands, and maybe add pinches to the dough mixture if it’s too sticky. Once it’s a homogenous, if a fairly hard lump, set it down to relax for another 5-10 minutes.
During these breaks you could grab the pizza toppings. For inspiration is pictured Christopher Ranch Pesto with MorningStar Breakfast Links, and Bella Sun Luci Julienne-Cut Sun-Dried Tomatoes, a fabulous flavor combination.
Next comes the real work. Get out a third stone (optional) or find a flat surface to roll out dough. Flour the surface, (flour the rolling pin, sprinkle it on the mass if you want, you really can’t use too much flour here) split your mass in two and start rolling out your two crusts. If the dough jumps back, let it sit and relax for another 5. Try to roll it out to cover nearly all of the pizza stone, a diameter of approximately 14-16 inches. Now flour the top and bottom of the crust.
Toppings time! Pull out those 500 degree stones, sprinkle flour on them, make sure that crust is floured enough to slide around, and then start furiously dropping those toppings. (If you’d rather not have a heart attack from topping a pizza far too quickly, then you could top it before hand on a pizza peeler and just slide it onto the stone) The stone will heat all of your toppings up fast so make sure you’re ready, and know what you want.
Now pop that baby back in the oven! You’ll want to watch it closely, it’s already been baking on your 500F stone, so it’ll be quick: anywhere from 5 to 10 minutes.
Now pull that goodness out when the crust looks dark brown to almost black. Now you did it! Cut that pizza and share (if you can bear to share). Here’s some pictures, the leftovers of what I’ll share with you. (Note that dark, irresistibly crunchy thin crust)
Shopping List: (abridged ingredients)
1/2 tsp Activated Dry Yeast
1/2 tsp Honey or Sugar
1/2 tsp Salt
1/2 Cup White Flour
1 Cup Whole Wheat Flour
20 Minutes Patience
Toppings: (What I used)
One 8 oz jar Christopher Ranch Pesto
6 crumbed MorningStar Breakfast Links
Sprinkled Bella Sun Luci Julienne-Cut Sun-Dried Tomatoes.
