Making a pizza crust as described below was a revelation. It is so much easier than my earlier offering. Some cooks (and surgeons) think that making things complicated is more impressive. Some surgeons use 10 different kinds of sutures to do an operation. I used to use two.
To me, simpler is better. That’s why I really like this new version of pizza crust — plus it’s made with half of what’s called white whole wheat flour. White whole wheat flour is a new product in my world. It’s got the nutrients of regular whole wheat but it looks lighter and behaves more like unbleached flour.
The past pizza crust recipe I offered required many minutes of kneading. This new version is more of a minimalist approach. It’s quick, easy, and results in a crust that crispy and crackly on the outside and fluffy/chewy on the inside. And — it uses your basic food processor and not a fancy mixer with a dough hook.
Servings: 2 12 inch pizzas
Note: Getting the water to the right temperature is always too complicated. I have used a thermometer, wasted probably gallons of water mixing hot and cold, tested the temperature like a baby bottle on the inside of my wrist, etc. It works fine to run the hottest water out of your faucet into a measuring container that was sitting in a drawer—the water cools to the proper temperature.