1 cup warm water (120° to 130°)
1/2 cup wheat germ or whole grain meal
2 1/2 cup high protein flour
1 package fast rise active dry yeast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon imitation butter flavor
This pizza crust has a light and flaky crispy cracker like crunch, it is heavenly. It will hold up tons of your favorite toppings and your friends and family will have a tough time believing you made it yourself from scratch. Everybody will ask you for this recipe.
In a heavy-duty stand mixer (like Kitchen Aid) fitted with dough hook add water, oil, yeast, salt, and sugar. Mix thoroughly until yeast is fully dissolved. Add flour, mix on low speed until well mixed and a stiff dough ball forms, about 3 to 4 minutes. Add water or flour as needed to obtain a firm dry dough ball. Stop mixing when dough ball is well formed.
Place the dough in a bowl and cover tightly with plastic wrap. Let dough rise for at least a full day (24 hours) in the refrigerator. This step is CRUCIAL to the texture and flavor of the crust and cannot be skipped with the same delicious results.
Preheat oven to 500° at least 30 minutes before you plan to cook the pizza, also remove dough from refrigerator and allow to rest at room temperature.
Divide dough into 3 equal portions for 12 inch pizzas. Roll out on well floured countertop until very, very thin. Use additional flour liberally to roll out crust. Use of a pizza stone is highly recommended for this crust. Oil the stone well and give it a sprinkling of cornmeal. Place pizza dough over the stone, dough should extend beyond the edges of the pan all the way around. Fold edges of crust back over to form edge crust, twisting and pinching it down gently to hold in a rope like pattern. Use fork to press dough in if it doesn’t seem to be holding. Pierce entire crust except for edges thoroughly with a fork or use a dough docker.
Bake crust for about 4 minutes before adding toppings. Top with your favorite sauce and veggies, a sprinkling of vegan gourmet cheese and bake at 500° for 10 – 12 minutes or it looks done, or you just can’t stand waiting any more. Enjoy.