I've arrived at an AWESOME PIZZA CRUST. It is flavorful, soft and tender, but with a nice texture. Start making it an hour before you want to eat it.
Ingredients:
1 cup warm water (about 110 degrees)
2 1/2 tsp yeast (1 packet yeast)
1 tbsp sugar
1 cup oat flour
1/3 cup wheat germ
1 tsp salt
1 tbsp olive oil
2 tsp vital wheat gluten
Bread flour
Stir the sugar and yeast into the water and set aside for 5 minutes while it foams.
Combine the oat flour, wheat germ, salt, gluten, and 1 cup bread flour in a bowl. Add the olive oil and stir in the water mixture.
Beat with a spoon for 2 minutes, vigorously. You can use a machine for this if you have one.
Turn out onto an amply floured surface and knead for 5 minutes. Add plenty of bread flour as needed to keep it from sticking. You'll end up adding maybe another cup of flour. The final dough will be soft and stretchy.
Roll the dough out and stretch with your hands until it's the right size.
Sprinkle cornmeal on a cookie sheet that is heat-safe to 450 degrees - odds are, this is NOT a non-stick sheet! Non-stick sheets aren't safe at high heat. Use a double thickness of tinfoil if you don't have a non-non-stick cookie sheet.
Place the rolled-out dough onto the cookie sheet and let sit in a nice warm place for half an hour, or until it is fluffy enough.
Preheat the oven to 450. Move the oven shelf to the lowest level, if you have an adjustable oven shelf. Bake the dough naked for 3 minutes, THEN add the toppings and bake for another 6 minutes, or until done.
