A NATURAL TRADITION


Homemade Pizza Crust

         Cup Warm Water (approximately 110 degrees)

         Tablespoon Yeast

         1 Tablespoon Olive Oil

         teaspoon Salt

         1 Cups Sprouted Emmer Flour, plus extra for kneading

Combine water and yeast in a bowl.  Let sit for 5 minutes or until foamy.  Add the oil and salt, mixing well.  Add 1 cup of flour and mix with a wooden spoon, adding the remaining cup of flour and mixing until a dough is formed.  Turn out onto a floured board and knead until the dough is elastic. 

Grease a large bowl and put the dough inside, covering with a towel. 
Let sit 40 minutes or until doubled.

Preheat oven to 425 degrees.  Grease a 16 pizza pan.

Punch down dough and roll out to fit into pizza pan. Place in pan and prick the dough with the tines of a fork, this prevents bubbling as it bakes.

Pre-bake the crust 10 minutes.  Remove from the oven and top as desired with sauce, cheese, etc.  Return to the oven and bake another 12 to 15 minutes or until cheese is melted.  Serve hot.

 


 

Granite Mill Farms, LLC.
75 Whitepine Creek Road, Trout Creek, MT 59874

Email: info@granitemillfarms.com
Office: 406-827-1095