Individual Pizza Crusts

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cup lukewarm water

1 tsp. honey

1 tbsp. dry active yeast (one packet)

1 cups all-purpose flour

cup semolina flour

tsp. salt

1 tsp. olive oil

cup cornmeal (this is just to roll the dough our in, I often just use flour)

Light vegetable oil cooking spray.

Mix the water and honey together in a medium bowl.  Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.  Put the flour, semolina, and salt into the bowl of a food processor.  Turn the machine on and slowly add the yeast mixture through the feed tube.  Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary.  Continue to process for another 2 minutes.

This is another recipe from Rosie Daley's book.  I make two batches of becomes pizza crusts, one becomes 2 baguettes (See: Baguettes).  I freeze the pizza crusts in a large plastic bag, layered with wax paper.  Come Saturday night, I grab the frozen crust, throw a frozen pesto cube on top and microwave for 1 minute.  This will thaw both so you can spread the pesto evenly around the top of the crust.  Top it with anything you like.  Cheeses, spinach, artichokes, pepperoni, ham, pineapple, olives, onions, mushrooms......

Preheat Oven To: 400

Yield: 5 - 6 crusts

Rub the surface of a large bowl with the olive oil.  Transfer the dough ball to the bowl and roll it in the oil to coat.  Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour.  

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with cornmeal, (I often use flour) and roll out evenly to a thickness of about inch.  Cut out circles of dough using a bread and butter plate or desert plate as a guide.  I usually get 5 circles from one batch of dough.

Spray a cookie sheet with vegetable oil to coat and put the pizza rounds onto the sheet.  Bake for 3 – 5 minutes, until golden.  Remove the baked crusts from the oven and add the topping variation of your choice and bake again for 10 minutes or freeze for later use