Pizza Crust

Pizza Crust


1 (.25 ounce) package active dry yeast

1 cup warm water

1 pinch white sugar

2 teaspoons kosher salt

1 tablespoon olive oil

3 ⅓ cups Flourish Flour

2 cloves garlic, minced

1 tablespoon chopped fresh basil

½ cup olive oil


  1. In a bowl, dissolve yeast in warm water, and mix in sugar.
  2. Proof for ten minutes, or until frothy.
  3. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl.
  4. Turn onto a lightly floured surface.
  5. Knead until smooth, about 8 minutes.
  6. Place dough in a well oiled bowl, and cover with a damp cloth.
  7. Set aside to rise until doubled, about 1 hour.
  8. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
  9. Preheat grill to a temperature of about 350 F. Punch down dough, and divide into 4 pieces.
  10. Form each piece into a round or square pizza 9-to-10-inch dough, about 1/6-inch thick
  11. Brush one side of each pizza dough with 1/2 teaspoon olive oil and flip oiled side down onto the grill grates. Drizzle the other side with 1/2 teaspoon olive oil and brush to distribute with a pastry brush.
  12. Rotate the pizza 1/4th turn every 30 seconds or so. When the bottom side has nice grate marks and the pizza has puffed up, flip it onto the other side.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.