Pizza! Pizza!

MMMMMmmmmmmm, Pizza!  I am super excited about this month and it seems like there is plenty of support from my fans.  I've already got requests for low-calorie pies, BBQ veggie pizza, breakfast pizza's and I've got my own ideas for a stuffed mushroom pizza and a pizza soup!   I hope I can fit this all into one month.  I'm going to start with the bottom, crust.  I'll give you a couple variations of recipes to try. 

CRUSTS

Thin to Medium Crust
3 1/3 cups all purpose flour *extra for dusting
1/4 cup whole wheat flour
1 package (2 1/2 tsp) quick rising yeast
1 Tbsp sugar
1 Tbsp salt
1 1/4 cup warm water (110-115 degrees) *extra as needed
2 Tbsp olive oil * extra as needed

It is best to mix in a food processor or stand mixer (kitchenaide) but with a little elbow grease you can do it by hand. 
start by mixing together the flours, yeast, sugar and salt.  While the motor is running slowly stream in the water and oil.  (if your doing this by hand, mix a little at a time until well combined)  When ready the dough should be tacky but not sticky.  Let set for 5 to 10 minutes before transferring to a lightly floured surface.  Roll into a smooth ball and transfer to a bowl coated with oil.  Roll the dough to coat all sides with oil then cover the bowl with plastic wrap and let set.  It will take a little over an hour for the dough to rise.  You want it to double in size. 
Once the dough has doubled, move it back to the lightly floured surface.  "Punch" out the air (work with your hands to remove large air bubbles).  Divide the dough into two pieces, roll each into a smooth round. 
At this point the dough is ready to be used or frozen.  (it will hold in the freezer for 6 to 8 weeks)
If using roll out to the desired thickness (thinner=crispier) and top as you please

SEMOLINA PIZZA CRUST
1/4 cup warm water (115-120 degrees)
1 tsp sugar
1 package (2 1/2 tsp) yeast
1 cup room temp water *extra as needed
1 Tbsp olive oil *extra as needed
2 cups 2 Tbsp semolina flour
1 cup 1 Tbsp all purpose flour *extra as needed
1 Tbsp salt

Start with the first water, sugar and yeast.  Mix the sugar and water together, then sprinkle in the yeast, let alone until it begins to foam (5 mins) Add room temp water and oil. 
In your mixer combine the flours and salt, keep the motor running and stream in the water/yeast mixture. 
From this point forward, follow the directions from Thin-medium dough. (start with the bold instructions)

WHOLE WHEAT CRUST
2 1/4 cup all purpose flour *extra for dusting
1 1/3 cups whole wheat flour
1 package quick rise yeast (2 1/2 tsp)
2 tsp salt
1 tsp sugar
1 1/4 cup warm water (110-115 degrees) *extra as needed
2 Tbsp olive oil *extra as needed

Follow instructions for Thin-Medium crust

These crusts should be a great start for everyone, I'm hoping to have some sauces and maybe a whole pie up by the weekend.  But don't wait for me, if your feeling ambitious get started on your own pizza topping!