Baked solo, this crust makes a great edible plate for cheese-topped scrambled eggs and sausage. Add extra sugar and cinnamon to the mix for a cookie-like dessert crust.
Makes crust for four 12-inch pizzas
- 2 packages active dry yeast
- 1½ cups warm water, about 100°
- 2 tablespoons honey
- 1 teaspoon sugar
- 1½ teaspoons salt
- 5 cups bread flour
- 1½ cups granola or old-fashioned oatmeal
- 2 tablespoons olive oil
In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Add honey to liquid. Combine sugar, salt, flour, and oatmeal in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are well combined, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands to push and stretch the dough. Work dough until mixture is slightly shiny and not too sticky to the touch.
The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Oil remaining dough and place in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into two disks, and let rest for 30 minutes.
Grab dough by the edges, turning the disk a few inches at a time, allowing gravity to stretch the dough without tearing. Roll the dough into a crust shape or press into a pizza pan. Top as directed in recipe.