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Basic Pizza Crust

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Credit

"Basic Pizza Crust" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Basic_Pizza_Crust, revision 4658356), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Basic_Pizza_Crust&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Revision 4658356

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ingredients 6 ingredients

  1. 1 cup / 237 g Warm water (95–110°F / 35–43°C)
  2. 2 tablespoons / 24 g Active dry yeast
  3. 2 tablespoons / 42 g Honey
  4. 1 teaspoon / 6 g Salt
  5. 3 ½ cups / 438 g Wheat flour
  6. ¼ cup / 54 g Olive oil

Possible health benefits

General information, not medical advice.

  1. Wheat flour High in manganese · High in selenium · Source of folate · +2

    High in manganese · 0.8 mg per 100 g, 40% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in selenium · 40 µg per 100 g, 72% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Source of folate · 33 µg per 100 g, 17% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 18% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of protein · 12 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Wheat flours, bread, unenriched”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. In a mixing bowl, mix warm water, salt, oil, and honey. Start off with extra-warm water so that it is still at the proper temperature for yeast.
  2. With the honey and salt fully dissolved, stir in the yeast and set aside for 5 minutes.
  3. Add 1 cup of flour and stir completely.
  4. Keep mixing in flour until dough begins to form a ball and is not sticky.
  5. Now knead dough thoroughly for a minute then cover bowl with lid.
  6. Let rise 1 hour. Then punch dough down. Let dough rise again for 1 ½–5 hours.
  7. Preheat oven to 475°F (245°C)—add 20 minutes if using a pizza stone.
  8. At this point, the crust can be frozen for later use or used immediately. To freeze, place entire cookie sheet in the freezer. When it is frozen, remove crust from sheet, wrap tightly in plastic wrap and return to freezer.
  9. When ready to use crust, add desired toppings.
  10. Bake 15–25 minutes.

Plating

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