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Pizza Crust


  • ½ c warm water
  • 1 pkg active dry yeast
  • 1 tsp agave
  • 1 c plus 3 T warm water
  • ½ tsp sea salt
  • 1 tbsp vegetable oil
  • 4 c Arrowhead Mills Unbleached White Flour


  1. Dissolve yeast in ½ C water with agave. Let sit for 10 minutes to proof. Mix remaining ingredients in large mixing bowl, and add yeast mixture. Turn onto floured board and knead for 7-10 minutes. Cover, and let rise for approximately 1 hour. Preheat oven to 450°F. Divide dough into two equal pieces. On surface sprinkled with cornmeal, roll out to desired thickness and size and let rise 20-30 minutes. Top with sauce and toppings of choice, and bake for 12-15 minutes. Dough can also be made in bread machine on "Dough" or "Manual" cycle.

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