From the Farm Kitchen
Pizza Dough
A crisp, golden crust from fresh-milled wheat — weeknight-fast with rapid-rise yeast.
By Jeremy Fyler · Sep 23, 2020
Ingredients
1 cup water, heated to 110F
1 tbsp sugar
1 tbsp olive oil
1 envelope (2 1/4 tsp) rapid-rise or instant yeast
2 3/4 cups Fyler Farms sifted wheat flour
1/4 cup grated Parmesan cheese
1 tsp sea salt
- Preheat the oven to 500°F with a rack in the upper third.
- Whisk the water, sugar, oil, and yeast; let proof 5 minutes.
- Pulse the flour, Parmesan, and salt in a food processor; slowly add the yeast mixture until a shaggy ball forms.
- Knead briefly on a floured surface and divide in half.
- Roll each half into an 11-inch round, transfer to a baking pan, and brush the outer inch with olive oil.
- Top with crushed tomatoes or sauce, cheese, and vegetables.
- Bake on the top rack until golden — about 10 minutes for cheese, 12 with toppings — rotating halfway through.
Variations: Use a pizza stone or steel for a faster, crisper bake; grill it; or divide into quarters for 6-inch individual pizzas (7–10 minutes). No food processor? Mix by hand and knead a few minutes longer.
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