Advertisement
Recipe: Whole Wheat Pizza Crust
Similar Categories: Whole, Wheat, Pizza, Crust
Whole Wheat Pizza Crust
1 Tbls. granulated sugar OR honey
1 1/4 cups 110 degree water
.25 oz. pkt. active dry yeast
1 1/4 cups all-purpose flour
2 cups whole wheat flour
1 tsp. salt
2 Tbls. olive oil
pizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve sugar or honey and yeast in water; allow to sit until foamy,
about 5 minutes.
-In a separate bowl, combine flours.
-In a separate bowl, combine 3 cups of the flour mixture with the salt.
-Pour the yeast mixture and oil over the flour/salt mixture.
-Knead, gradually adding enough of the remaining flour mixture so that
the dough is no longer sticky.
-Turn dough onto a floured surface and knead until elastic, 10-15 minutes.
-Shape dough into a ball and transfer to a large bowl; cover with a
damp towel; allow to rise in a warm location until doubled in size, 45
minutes to 1 hour.
-Punch down dough and divide into 2 equal portions.
-Shape each portion into a 12" circle.
-Transfer a dough circle to a greased 12" pizza pan or stone, folding
the excess outwards to form a small crust.
-Spread sauce over crust and top with cheese and desired toppings.
-Allow to rest in a warm location for 15 minutes.
-Bake in a 475 degree oven until crust is golden, about 20 minutes.
Notes: Before allowing the dough to rise, you may place it in a
plastic zipper bag and freeze. When ready to use, thaw at room
temperature, then proceed with instructions.
1 Tbls. granulated sugar OR honey
1 1/4 cups 110 degree water
.25 oz. pkt. active dry yeast
1 1/4 cups all-purpose flour
2 cups whole wheat flour
1 tsp. salt
2 Tbls. olive oil
pizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve sugar or honey and yeast in water; allow to sit until foamy,
about 5 minutes.
-In a separate bowl, combine flours.
-In a separate bowl, combine 3 cups of the flour mixture with the salt.
-Pour the yeast mixture and oil over the flour/salt mixture.
-Knead, gradually adding enough of the remaining flour mixture so that
the dough is no longer sticky.
-Turn dough onto a floured surface and knead until elastic, 10-15 minutes.
-Shape dough into a ball and transfer to a large bowl; cover with a
damp towel; allow to rise in a warm location until doubled in size, 45
minutes to 1 hour.
-Punch down dough and divide into 2 equal portions.
-Shape each portion into a 12" circle.
-Transfer a dough circle to a greased 12" pizza pan or stone, folding
the excess outwards to form a small crust.
-Spread sauce over crust and top with cheese and desired toppings.
-Allow to rest in a warm location for 15 minutes.
-Bake in a 475 degree oven until crust is golden, about 20 minutes.
Notes: Before allowing the dough to rise, you may place it in a
plastic zipper bag and freeze. When ready to use, thaw at room
temperature, then proceed with instructions.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Whole, Wheat, Pizza, Crust
| Corn Muffins | Yakisoba |