Thursday, October 29, 2009

Whole Wheat Pizza Crust

This is a great whole wheat pizza dough recipe I created. It produces a thin, crispy crust because it doesn't raise. It is quick, easy to work with, and tastes great! You can use the dough to make breadsticks too. Slight adjustments to the dough may be needed depending on your altitude and humidity.

Ingredients

  • 2 1/2 t active dry yeast
  • 1 C warm water
  • 2 C whole wheat flour
  • 1/2 C white flour
  • 1/4 C sugar
  • 1/2 t salt
  • 2 T oil

Directions

  1. Preheat oven to 425 degrees F
  2. Place all ingredients in a mixer in the order listed.
  3. Mix with dough hook until dough pulls away from bowl.
  4. Add more flour or water until dough is not sticky but moist and stretchy.
  5. On an oiled surface, roll out dough into large circle.
  6. Roll up edges to form desired size crust.
  7. Bake on preheated pizza stone for 5 minutes or until outer crust is just barely cooked.
  8. Remove crust from pizza stone and fill with toppings.
  9. Cook pizza as directed or until cheese is melted and starts to bubble.
  10. Let cool 5 minutes before cutting--eat and enjoy!

Yields: 1 med pizza crust

4 comments:

Jennie & Vance said...

Recipe does not work as well with all white flour. If using all white, use 3/4 C water and an extra 1/2 C flour. It produces a heavier dough so be sure not to overcook.

Jennie & Vance said...

A great Halloween Jack'o'lantern Pizza (inspired by Papa Murphy's): spread the sauce on the crust, put a layer (6-8 oz) of mozzarella cheese, cover that with pepperoni, then add a layer of cheddar cheese for the pumpkin color, then make a face out of pepperoni on the top. Kids love it!

sherrie bebe said...

Maybe I'm just be stupid, but I have a few questions:
1)Do you really "remove crust from pizza and fill with toppings"? If so, I need more instructions on this step.
2)"Cook pizza as directed" by what?

Jennie & Vance said...

Answers to Sherrie:

1) If you read between the lines, you'll find that step 7 actually says to remove the crust from the pizza stone.

2) This is a recipe for a pizza crust and thereby assumes that you are following some directions for the actual pizza i.e. toppings--and if you're freelancing with pepperoni and/or cheese then you would follow the second half of that direction, "or until cheese is melted . . ."