Backcountry Pizza Crust Recipes

BACKCOUNTRY PIZZA CRUST

Backcountry Pizza Crust image

From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make.

Provided by rochsann

Categories European

Time 1h15m

Yield 2 12-inch crusts, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 ounces dry yeast
1/4 cup warm water (105-115 degrees)
3 cups flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey
3/4 cup cold water

Steps:

In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
In large bowl, combine flour, salt, olive oil, honey, and cold water.
Add yeast mixture and stir to blend.
Knead by hand until smooth and glossy, about 10 minutes.
Form into ball and place dough in oiled bowl, turning to coat entire surface.
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees.
Divide in half, and shape each piece into a 12-inch round.
(May be prepeared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw, at room temperature, 30 minutes before preceeding.).
Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.

Nutrition Facts : Calories 443.2, Fat 8.1, SaturatedFat 1.1, Sodium 589.2, Carbohydrate 79.3, Fiber 4.4, Sugar 4.6, Protein 13.1

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