Recipe summary

Hands-on time:
10 mins. to 20 mins.
Baking time:
30 mins. to 35 mins.
Total time:
1 hrs 40 mins. to 2 hrs 55 mins.
Yield:
1 large (12" x 16") pizza crust
This light-textured, chewy pizza crust is a blank slate, awaiting your favorite toppings. Combining white whole wheat flour with all-purpose flour adds fiber and nutrition — trust us, your family will never know they're eating whole wheat!

One of our favorite toppings is a thin base layer of mild white cheese sauce, in place of the usual tomato; plus sautéed mushrooms, caramelized sweet onions, and salty bits of bacon, all garnished with freshly grated Parmesan. For more information on this particular topping, read the recipe's accompanying blog; the link is just above the directions, at right.
Volume Ounces Grams

Directions

  1. 1) Lightly grease a large rimmed baking sheet, and drizzle it with olive oil, spreading the oil over the pan.
  2. 2) Combine all of the ingredients, mixing until all the flour is moistened. Beat at high speed for 1 minute. Scrape the sticky dough into the bottom of the bowl, and beat at high speed for an additional minute.
  3. 3) Scrape the sticky dough onto the prepared pan. With oiled or wet hands, press the dough towards the edges of the pan; it'll go partway, then start to shrink back. Let the dough rest for 15 minutes, then press it all the way to the edges of the pan.
  4. 4) Cover the dough, and let it rise for 1 to 2 hours, or until it's as puffy as you like; the puffier the dough, the thicker the crust. Toward the end of the rising time, preheat the oven to 425F.
  5. 5) Remove the cover from the pan, and bake the crust for about 15 minutes, until it's set. It may be a light golden brown all over, but doesn't have to be, so long as it's firm enough not to fall when you take it out of the oven.
  6. 6) Remove the crust from the oven, and add the toppings.
  7. 7) Return the pizza to the oven, and bake for an additional 15 minutes or so, until the toppings are as done as you like.
  8. 8) Remove the pizza from the oven, cut it in half, and transfer each half to a rack; this will keep the bottom of the crust from becoming soggy.
  9. 9) Serve hot or warm.
  10. Yield: 1 large pizza, about 8 servings.

Tips from our bakers

  • Bake the crust up to 3 days ahead, if desired. Wrap loosely in plastic, and store at room temperature; if it's particularly hot and humid out, store in the fridge. Freeze for longer storage.