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Extraordinary Pizza Crust

A yeast-based dough for pizza crust made with all-purpose and whole wheat flour.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Olive and wheat match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,100 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Extraordinary Pizza Crust

Ingredients

Directions

Prepare the yeast

  1. Proof the yeast for 10 minutes in 1 cup of warm water and a pinch of sugar until the yeast dissolves and the liquid begins to appear creamy.

  2. Add the remaining water and 2 cups of flour, including the whole wheat flour.

  3. Beat the mixture well until it is smooth and soupy.

  4. Let the mixture stand for 15 minutes until it is bubbly and swollen.

  5. Add salt and olive oil.

Make the dough

  1. Stir in the rest of the flour by the cupful until the dough is stiff but still slightly sticky.

  2. When the dough forms a cohesive mass thick enough to hold its shape, turn it onto a lightly floured surface and let the dough rest.

Knead

  1. Clean and oil the bowl.

  2. Knead the dough, turning it clockwise by quarter turns.

  3. Sprinkle a little flour on top and on the surface underneath, then fold the dough over.

  4. Add just enough flour so the dough doesn't stick and tear.

Rise

  1. Return the dough to the oiled bowl and cover with a damp cloth.

  2. Let the dough rise until doubled.

  3. The dough is ready for use.

Nutrition, whole recipe (rough)

623Calories
13 gProtein
15 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together1,100 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Olive + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + wheattop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dry yeast
Produces gas as it ferments, lifting the dough so it rises and becomes airy.
All purpose flour
Its proteins form gluten, giving the dough structure, elasticity and chew.
Olive oil
Adds fat that softens the crumb and keeps the dough supple and easier to handle.

The step that matters

Adding flour during kneading. Flour is added only as needed because extra flour absorbs moisture and stiffens the dough. Too much makes the crust dense and dry, while a slightly sticky dough stays tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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