Whole Wheat Pizza (Crust)

Whole Wheat Pizza (Crust)
(Recipe from allrecipes.com)

Makes 1 thick-crust pizza or 2 thin-crust pizzas


1 tsp white sugar
1 1/2 cups warm water (110 degrees F)
1 tbsp active dry yeast
1 tbsp olive oil
1 tsp salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour


1. In large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes).

3. Place dough in an oiled bowl and coat the surface (lightly) with olive oil. Cover loosely with a towel and let stand in a warm place until doubled in size, about 1 hour.

4. When the dough is doubled, tip the dough out onto a lightly floured surface and divide into 2 pieces for 2 thin crusts, or leave whole to make 1 thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

5. Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan (I used a baking sheet to make two rectangular pizzas because we lack a pizza pan, and it still turned out well (: ). Top pizza with your favorite toppings, such as sauce, cheese, meats, and/or vegetables. Note: My roommates and I are doing "No Meat November" so we made an entirely vegetarian pizza: with tomato pizza sauce, shredded pizza cheese, black olives, onions, and red and green peppers.

6. Fold over and cinch edges of pizza to make crust (you can fold over as much as you'd like!) and bake for 16-20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges and cheese is melted on the top. Note: 16 minutes was perfect for our thin crust pizzas!

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