photo by: Courtesy of Mother Earth News

Chewy Semolina Pizza Crust

Homemade pizza is not only delicious, but it can be an adventure. Deciding on the crust, toppings and sauce makes pizza night an event rather than just another meal. Get cooking the best from-scratch pizza right at home — no tip necessary.

As the vehicle for transporting pizza toppings, the crust is the most important part of this equation. As tempting as it may be to pile on the toppings, remember to give the crust a fighting chance. Don’t overload and smother it. Use a light hand when it comes to toppings and allow the crust to crisp up in the oven.

Chewy Semolina Pizza Crust

Yields 2 large crusts.

Ingredients:

1 1⁄4 cups warm water

1 teaspoon honey

2 1⁄2 teaspoons active dry yeast

1 3⁄4 cups semolina flour

1 1⁄2 cups unbleached all-purpose flour

3⁄4 teaspoon salt

Olive oil

Directions:

In bowl of a stand mixer, combine water, honey and yeast. Let stand for 5 minutes, or until yeast is foamy.

Stir in flours and salt. Knead with dough hook for 4 to 5 minutes, or until dough is smooth yet still sticky. Shape dough into a ball and put into an oiled bowl, turning once to coat all sides. Cover with plastic wrap and let rise in a warm spot for 45 to 60 minutes.

Turn dough out onto a work surface. Punch down and divide into two equal parts. If you do not intend to use both crusts, place leftover dough in a plastic bag and refrigerate for up to two days or freeze for up to one month.

Heat oven to 500°F. Rub olive oil generously on a heavy baking sheet or round pizza pan.

Using your fingers, press out the dough into an 8-by-6-inch rectangle or to partially cover the baking vessel. Brush with olive oil. Cover and let rest for about 15 minutes.

After dough has rested, roll or press it out to fit prepared pan entirely. Spoon on the sauce, followed by desired toppings. Bake for 12 to 13 minutes, or until crust is golden brown and cheese is bubbling.

Slide pizza onto a cutting board and cut to serve.

Crispy Pizza Crust

Yields 2 large crusts.

Ingredients:

2 1⁄2 cups unbleached all-purpose flour

1 1⁄2 teaspoons quick-rise yeast

1 teaspoon salt

3⁄4 cup warm water

2 teaspoons honey

3 tablespoons olive oil

Directions:

In bowl of a stand mixer, combine flour, yeast and salt. Stir in water, honey and olive oil until combined. Knead for about 6 minutes, or until dough is smooth and satiny.

Shape dough into a ball and place in an oiled bowl, turning once to coat all sides. Cover and set in a warm spot to rise for about 1 1⁄2 hours.

Turn dough out onto a work surface. Punch down and divide into two equal parts. If you do not intend to use both crusts, place leftover dough in a plastic bag and refrigerate for up to two days or freeze for up to one month. Place dough on oiled baking sheet or cutting board to rest for 10 minutes.

Heat oven and baking stone, pizza pan or baking sheet to 500°F.

Sprinkle dough with flour and roll out to a 9-by-13-inch rectangle or 12-inch circle about 1⁄16-inch thick.

Drape dough over a rolling pin and transfer to preheated vessel, carefully unrolling it and being careful not to burn yourself.

Quickly spread sauce over crust, and then assemble desired toppings.

Bake for 8 to 10 minutes, or until crust is browned and cheese is bubbling.

Crunchy Cornmeal Pizza Crust

Yields 2 large crusts.

Ingredients:

1 cup warm water

1 1⁄2 teaspoons active dry yeast

1⁄2 teaspoon honey

2 tablespoons extra-virgin olive oil

1 cup whole-wheat flour

1 cup all-purpose flour

1 cup bread flour

1⁄4 cup cornmeal (medium grind)

1 1⁄4 teaspoons salt

Directions:

In bowl of a stand mixer, whisk together water, yeast and honey. Set aside for 10 minutes to proof. When surface appears foamy, add oil and stir.

In separate bowl, whisk together flours, cornmeal and salt. Add to liquid mixture in bowl of stand mixture and set to knead for about 5 minutes, or until dough is soft and pliable.

Place dough in an oiled bowl and turn once to coat all sides. Cover with plastic wrap and set in a warm spot to rise until doubled or tripled in size, about 1 1⁄2 to 2 hours.

Punch down dough and divide into two equal portions, refrigerating or freezing portions you don’t plan to use within two days.

Heat oven and pizza stone or pan to 475°F.

Roll out dough into a thin round. Fold dough over a rolling pin and carefully transfer to the prepared pan.

Quickly spoon sauce over crust and assemble desired toppings.

Bake for 12 to 15 minutes, or until browned and bubbling.