Yeasted Fluffy Pizza Crust
Welcome to Rustic Scoop! If you are new around here, we are happy to have you. We have been working behind the scenes for months to come up with a yeasted fluffy pizza crust dough for you. Our pizza crust mix is naturally yeast free, which we love. It is quick to make and also allows our yeast free friends to enjoy pizza which isn’t easy to come by. Our pizza crust mix gets rave reviews. People with and without food restrictions love our pizza crust. With just a few added ingredients it always makes pizza night exciting.
What we know about pizza lovers is that there are all kinds of pizza lovers. Some love a thin crust, some like a chewy thick crust, and some love a fluffy thick crust. Since our mix makes both thin and thick crust, we thought we should make a nice yeasted fluffy pizza crust as well. In all honesty though, this recipe came out of a mistake we made in the test kitchen. Many of our wildest successes in the kitchen have come from “failures”. We see “failures” as a way to grow, understand different aspects of the chemistry of baking, and an opportunity to make something new.
This failure in particular, is bound to be one of your favorite recipes! It is amazing in every way. This dough makes two beautifully fluffy crusts that are crisp on the outside, fluffy, soft, and airy goodness on the inside. It makes our mouth water just thinking about it. The recipe is simple to make, though it does take time. By taking time, we mean, mixing a few ingredients together and then putting it in the refrigerator overnight or up to a week. Hands on time, is about 5 minutes to mix it together and then time to press it out when the time comes. No need to babysit this dough, it happily percolates in your refrigerator all on it’s own. Enjoy!
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Yeasted Fluffy Pizza Crust
1 Rustic Scoop™ Pizza Crust Mix
½ teaspoon Dry active yeast
1/3 Cup Whole psyllium husk
2 ½ Cups warm water
1 Tablespoon Honey or sweetener of choice
6 Tablespoons Aquafaba (garbanzo bean/chickpea water), ½ Cup Egg whites, OR just add 6 Tablespoons extra water.
¼ Cup Olive oil or other light tasting oil
2 teaspoons White vinegar
In the bowl of your stand mixer, place the Rustic Scoop™ Pizza crust mix with the dry active yeast and psyllium husk of choice. Mix them until well combined. Using the paddle attachment for your stand mixer, add all of the wet ingredients. Mix on low speed until all of the liquid is incorporated. Then mix on medium speed until all of the ingredients are well combined. This dough will look very watery, not to worry, it will thicken up significantly as it rises.
For a quick rise: Divide your dough in half and spread on two 12 inch pizza pans with parchment paper. Let the dough rise in a warm, draft free area for 30 minutes to 2 hours. The longer the rise, the more air bubbles you will get inside.
For a long slow rise (we highly suggest this option): Place your dough in a container with non-stick spray that is big enough for the dough to rise quite a bit. Put your container with the dough on the counter with plastic wrap loosely over the top. You want air to be able to circulate, but not allow anything to get into your dough. Leave your dough to rise for 2 hours on your counter. Once the dough has risen on your counter for 2 hours place your container in the refrigerator with the plastic wrap still loosely on top for 24 hours to 7 days. This dough loves a good slow rise. The longer you leave the dough in the refrigerator it will begin to taste a bit sour as the dough will ferment over time. If you want to rise for several days, you can put a lid on the container after 2 days to keep the dough from drying out.
When you are ready to make your pizza crust: Preheat your oven to 325°F and prepare two 12 inch pizza pans with parchment paper. Take your dough out of the refrigerator and place it on your counter to rise for 2 hours. After the dough has done it’s last rise, divide the dough in half evenly and place on your two prepared pizza pans. If you like personal size pizzas, this will make 6 personal sized pizza crusts. Just divide into 6 even amounts of dough and press out each dough ball. You will need 2 large cookie sheets to make these personal sized pizzas, three on each sheet. With greased hands, press the dough out onto your pizza pans. Drizzle olive oil or other light tasting oil all over the crust and par bake it for 25 minutes on 325°F. After you are done par baking your crusts, turn your oven temperature to 425°F. As your oven is rising in temperature, put your sauce of choice and toppings on your crust. Drizzle the outer crust one last time and bake your pizzas on 425°F for 12-20 minutes or until your desired doneness and the crust is golden brown and a bit crisp. Enjoy!
Head on over to our pizza crust page to buy your mix so you can make this crust asap! We would love to see your creations and have you review this new recipe on our pizza crust page.