Ingredients
1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
1 tablespoon sugar
1 tablespoon olive oil
1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
2 ¾ cups Fyler Farms sifted wheat flour
¼ cup grated Parmesan cheese
1 teaspoon sea salt
Instructions
1. Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the
oven.
2. Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl.
Allow yeast to proof for 5 minutes. It should puff up some by then.
3. Pulse flour, Parmesan, and salt in food processor until combined. While
running the food processor, slowly pour in the water mixture and process
until a shaggy ball forms, about 1 minute.
4. Dump the dough onto a floured work surface and quickly knead dough a few
times until it comes together. Halve the dough.
5. On a floured surface, use a rolling pin to roll dough into two rounds about 11
inches in diameter. For best results, roll the dough out about as thin as
reasonably possible. Aim for even thickness rather than a perfectly round
shape. Transfer dough to a baking pan (my baking pan is non-stick, but if
yours isn’t, you might want to lightly grease it with cooking spray). Brush
the outer 1-inch of the dough with a light coating of olive oil.
6. Add drained, crushed tomatoes (crush the tomatoes over the sink to get out
as much liquid as possible) or pizza sauce of your choice. Sprinkle with
cheese and vegetables.
7. Bake on the top rack until the crust and cheese are lightly golden, rotating
halfway, about 10 minutes for cheese pizza and 12 minutes for pizza with
additional toppings. Sprinkle with smoked sea salt and/or fresh basil and
serve.
Pizza stone option: This crust turns out especially great if you bake it on a hot
pizza stone or pizza steel (I have this one) instead of a baking sheet. The pizza will
bake much faster on a hot surface, so keep an eye on it and reduce the cooking
time accordingly.
Grill option: This dough works great on the grill. Lay it carefully on the grates
and avoid touching for the first minute of cooking.
Individual pizzas: Divide this dough into quarters (instead of halves) to make
4 “personal pan” pizzas, each about 6 inches in diameter. Bake about 7 to 10
minutes (or less, if using a pizza stone), until the crust and cheese are lightly
golden.
No food processor? Combine the flour, Parmesan, and salt in a large bowl.
Whisk to combine, then drizzle the yeast and water mixture into the bowl while
stirring with a large spoon. Stir until all of the flour has been incorporated and
the dough comes together, then proceed with the next step.