Wheat Pizza Crust

In the bowl of an electric stand mixer, combine the warm water, molasses and yeast. Stir, and let stand for 10 minutes, until the mixture is bubbly. Using the dough hook, mix in the flour, salt and olive oil, and stir for 6-8 minutes (alternatively, knead by hand), until the dough is smooth and elastic.

Pour a little olive oil over the dough in the bowl and turn to coat. Cover the bowl and let the dough rest for 30 minutes.

Meanwhile, preheat the oven to 425 degrees. If you are using a pizza stone, place it in the oven before you turn the oven on. Prep your pizza toppings. Sprinkle the baking pan(s) or pizza stone with cornmeal (you can use a pizza stone, two round cake pans, or a half-sheet pan).

When the pizza dough is ready, divide the dough in half. Roll each half into 8-12 inch crusts (depending on how thick you want your crust; 8 is very thick and will be chewy, and 12 is very thin and will be crispy). Place the rolled out crust on the baking pan or pizza stone and bake for 10 minutes.

Remove the crust from the oven and add your toppings. I like to put cheese both below and above the toppings. Bake for an additional 10 -15 minutes.