This recipe makes four 12-inch crusts or eight small individual ones. If you want to double the recipe, keep in mind that the ratio is three parts flour to one part liquid.

Ingredients

• 2 tsp. active dry yeast
• 1 cup lukewarm water
• 1 tsp. salt

• 3 cups all-purpose, unbleached flour (I like to use 1/2 cup whole-wheat, semolina or rye flour mixed with 2 1/2 cups white flour)
• 1 to 2 tbsp. virgin olive oil
• Additional flour or cornmeal for rolling out the dough

Instructions

1. Dissolve the yeast in water in your processor or mixing bowl, and let stand for 5 minutes. If processing, add the salt, flour and 1 tablespoon of olive oil, and mix until the dough forms a ball; if stirring by hand or using a mixer, gradually add flour a half cup at a time. (If the mixture is hard to work, add extra oil.) Turn out the dough onto a board dusted with flour or cornmeal, and knead briefly until the dough is smooth. Lightly oil a medium-sized mixing bowl and turn the dough in the bowl, giving it a scant coating of oil. Cover with a clean dish towel and allow the dough to rise in a warm, draft-free place for 3 hours or until doubled in bulk.

2. Punch down the dough and place it on a floured surface (a dusting of cornmeal also works well for handling). Flatten it into a disc and divide it into equal round portions with a knife or spatula. Roll out each portion, gently stretching it out with your hands. As each round is completed, place it on an ungreased hot griddle for 2 minutes on each side, or set on a preheated cookie sheet in a 450-degree oven for 3 minutes. The crisped rounds can be stored in the freezer for up to a month.

You might also like:

Find more about:

• Pizza

Related Categories:

• Pizza Recipes