Easy Pizza Crust
If you're a pizza lover looking for a healthier option, this healthy pizza crust recipe is a must-try 🍕. It's easy to make and absolutely delicious. Plus, it's sugar-free! I mean, come on, who can say no to a slice of pizza? Not my family, and certainly not me!😄
Ingredients
- 482 g (1 lb 1 oz) unbleached white flour , plus for dusting
- 5 g (1-½ teaspoons) kosher salt
- 15 ml (1 tablespoon) extra virgin olive oil extra for greasing
- 7 g (¼ oz) Instant dry yeast
- 300 ml Warm water( 110 F to 115F) plus extra as needed
Instructions
- Combining Dry Ingredients: In a large bowl, whisk together your flour, salt, and yeast. Ensure they're well mixed. Form a well in the center of this mixture.
- Adding Liquids: Pour the water and oil into the well.
- Forming the Dough: Gradually work the dry ingredients into the liquids using your hands to form a soft, somewhat sticky dough. Adjust consistency as needed: If it is too dry, add more water, one tablespoon at a time. If it is too sticky, sprinkle in additional flour, one tablespoon at a time.
- Kneading the Dough: Lightly dust a surface with flour and place your dough on it. Knead by hand for about 10 minutes until the dough becomes smooth and elastic. Alternatively, use an electric mixer with a dough hook on a low speed for about 5 minutes.
- First Rise: Move the dough to a clean, flour-dusted bowl. Cover it with a damp kitchen towel to keep the dough moist. Allow the dough to rise in a warm, draft-free spot until it has doubled in size, roughly 1 hour.
- Second Kneading: After rising, fold over the dough to deflate it. Turn it out onto a clean surface and give it a brief knead.
- Ready for Use: The dough is ready for shaping and baking as desired.
Notes
How to Store
If you're not using the pizza dough immediately, lightly coat the dough ball(s) with olive oil. Transfer them into freezer bags and securely seal them, ensuring all the air is squeezed out. Store in the refrigerator for up to 2 days. Before using, allow the dough to sit on the countertop for 30 minutes to warm up, which will make it easier to stretch.
Make-Ahead & Freeze
This pizza crust can be made a day ahead and stored in the refrigerator for up to 2 days. Lightly coat with olive oil, seal in a freezer bag, and refrigerate. When ready to use, let it sit on the countertop for 30 minutes before stretching and proceed with your pizza recipe. If frozen, thaw in the refrigerator overnight, and then let it warm up on the countertop for about 30 minutes before stretching and proceeding with your pizza recipe.
Nutrition Facts
Easy Pizza Crust
Amount per Serving
Calories
524
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
1171
mg
51
%
Potassium
149
mg
4
%
Carbohydrates
108
g
36
%
Fiber
4
g
17
%
Sugar
12
g
13
%
Protein
14
g
28
%
Vitamin C
0.01
mg
0
%
Calcium
23
mg
2
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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