1 1/2 cups hot water
1 teaspoon active dry yeast
1 tablespoon sugar
2 cups all purpose flour
2 cups whole wheat flour
2 tablespoons olive oil
2 teaspoons kosher salt
Preheat oven to 450 degrees with a pizza stone in the oven. Combine hot water, yeast, and sugar in a large measuring cup and stir until sugar is dissolved and yeast is well mixed in. Allow to proof for 5-10 minutes. Meanwhile whisk the rest of the ingredients together. Add yeast mixture to flour mixture and stir until well incorporated...there may be some flour still not thoroughly mixed in. Turn on to a floured surface and knead the dough for 5 - 10 minutes until smooth. Let rest for 10 minutes, then divide into 4 equal balls. Roll each ball into a 14 inch circle, using either parchment paper or tin foil as the base to make transfer to and from the oven easier since this is a thin crust. Use a fork to put a few holes in the crust to prevent large bubbles during baking. Bake for 5 minutes. Repeat for the other three balls of dough. If you are not using all 4 pizza crusts, you can freeze these for another time. I typically flash freeze the crust by putting it in the freezer uncovered, then once it's frozen wrap in foil to use another day.
|Pizza Crust Ingredients|
|Rolled out pizza crust|
Ingredients for Barbecue Chicken Pizza
1/4 - 1/2 cup your favorite barbeque sauce
1 - 2 chicken breast cooked and shredded (I put mine in the crockpot for 2-3 hours on high with a cup of chicken broth)
1/4 cup red onion sliced
2 cups cheddar/monterrey jack cheese mix - or your favorite pizza cheese
If you are making your pizza right away, next spread the barbecue sauce over the pizza crust
Add shredded chicken
Add red onion - we only covered half the pizza due to individual's tastes
Next add the cheese.
Bake for 5- 10 minutes until cheese is bubbly and crust is brown.