Thin Crispy Pizza CrustSubmitted by: STALEAN
IntroductionA pizza crust that is actually good for you AND it's light and crispy! You won't believe it's high-fiber. A pizza crust that is actually good for you AND it's light and crispy! You won't believe it's high-fiber.
1-1/2 cups (12 oz.) fresh, filtered water
2 tablespoons olive oil
3 cups high-protein, hard-wheat flour
3/4 cup hi-maize natural fiber starch
1/2 teaspoons iodized salt
1 packet fast-acting or 1 teaspoon bread machine or instant yeast
*May divide into 3 pizza crusts; adjust nutrient ratios.
Can be made and refrigerated up to 2 days ahead until ready to use. Let come to room temperature before rolling crust.
The high-protein, hard-wheat flour and hi-maize starch creates a crispy, light crust. It will not come out crispy and light if you do not use these ingredients.
1. Pour water into your bread machine's insert with paddles attached.
2. Add olive oil.
3. Mix together flours and salt. Add on top of water and oil.
4. Make a well in center of flour. Do not go as far as the wet mix. Add packet or teaspoon of yeast to well.
5. Process dough according to your bread machine directions.
6. Divide into two halves (or three portions). You may use one now and save another for later.
7. Roll dough into a thin round to fit your pan. Let rest for 15 minutes or you may skip this process and bake immediately.
8. While dough is resting, preheat oven to 475 degrees.
9. Pre-bake crust for 7 minutes depending on your oven. You may want to lightly prick the crust with a fork before baking.
10. Remove crust from oven; let sit to cool for about 5 minutes. Optional: brush edges with about 1 teaspoon olive oil. While waiting, raise oven temperature to 500 degrees. Add your desired toppings. Set pizza directly on the oven rack or a hot pizza stone. Bake for another 7-8 minutes or until desired doneness.
Serving Size: Makes two 16-inch pizza crusts*