- Combine all the ingredients and mix and knead — by hand, mixer or bread machine — to make a soft, smooth dough.
- Transfer the dough to a lightly greased bowl and cover the bowl.
- Allow the dough to rise until it's very puffy, but not necessarily doubled in size, about 90 minutes.
To make one large pizza: Gently press the dough into a rimmed half-sheet pan (18" x 13"). The dough may start to resist and shrink back, so just let it rest for 10 to 15 minutes and try again.
To make two smaller pizzas: Divide the dough in half and press each half into 10" round circles on two lightly-greased pieces of parchment.
Cover the crust, and allow it to rise until noticeably puffy, about 60 to 90 minutes.
- Towards the end of the rising time, position one oven rack in the middle and one at the top of the oven; if baking on a stone, place the stone on the middle rack. Preheat the oven to 450°F.
- Bake the crust on the pan or on the hot stone on parchment for 6 minutes.
- Remove the crust from the oven and top it with your favorite toppings.
- Remove the crust from the oven and top it with your favorite toppings. Return the pizza to the upper rack (not to the stone), and bake for an additional 6 to 8 minutes, or until it's golden brown and the filling is bubbly.
- Remove the pizza from the oven and allow it to cool for 5 minutes before cutting and serving.
Tips from our Bakers
- If you're looking for a 100% whole-grain crust, it's possible to substitute 1 cup of sprouted wheat for the 1 cup of all-purpose flour; just know that your crust may not puff quite as much.