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.


  • 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


  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

Post a Comment