1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Instructions
In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and stand for about 10
minutes, until foamy.
Stir the olive oil and salt intro 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 knead until all of the flour has dough in an
oiled bowl, and turn to coat the surface. Cover
loosely with a towel, and let stand in a warm
place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a
lightly floured surface, and divide into 2 pieces
for 2 thin crust, or leave whole to make one thick
crust. Form into a tight ball. Let rise for about
45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C).
Roll a ball of dough with a rolling pin until it
will stretch no further. Then drape over both of
your fists and pull the edges outward while
rotating the crust. When the circle has reached
the desired size, place on a well oiled pizza pan.
Top pizza with your favorite toppings, such as
sauce, cheese, meats or vegetables. Bake for 16 to
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.
Originally Submitted
5/20/2013
0 Out of 5 from
0 reviews
You can add this Whole Wheat Pizza Crust recipe to your own private DesktopCookbook.
