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Nutrition Facts
Serving Size 1 (175g) Recipe makes 4 servings
Calories 443
Calories from Fat 72		(16%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 589mg		24%
Potassium 281mg		8%
Total Carbohydrate 79.3g		26%
	Dietary Fiber 4.4g	17%
	Sugars 4.6g
Protein 13.1g		26%
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Backcountry Pizza Crust

Recipe #395751 | 1¼ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: rochsann
Oct 21, 2009

From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make.

SERVES 4 -6 , 2 12-inch crusts (change servings and units)

1
In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
2
In large bowl, combine flour, salt, olive oil, honey, and cold water.
3
Add yeast mixture and stir to blend.
4
Knead by hand until smooth and glossy, about 10 minutes.
5
Form into ball and place dough in oiled bowl, turning to coat entire surface.
6
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
7
Preheat oven to 425 degrees.
8
Divide in half, and shape each piece into a 12-inch round.
9
(May be prepeared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw, at room temperature, 30 minutes before preceeding.).
10
Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.