Whole Wheat Pizza Crust

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I decided to try a wheat pizza crust, not expecting to find it that great for the taste buds but good nutritionally. Anyhow, I think Jeff & I were both surprised by how much we enjoyed it. It had good flavor. It was heavier than a traditional crust but still good. We topped ours with a pesto marinara sauce, parmesan and mozzarella cheese, fresh tomatoes, onions & spinach.


Notes: I made the following recipe using a mixer.

Also, I tried to use a tad bit less white flour than it called for, so my dough was a bit sticky. I cut the second rise in half and put the dough in the fridge for I think about an hour, maybe longer. Then I took the dough out, and formed it into the shape I wanted for the crust. Chilling the dough made it more manageable, and the goal of less flour is hoping it makes a lighter result. It is a wheat crust so I wouldn't call it light, but it was less dense than I had expected. I then covered my crust with a towel and let it rise, I think for about an hour.

I also pre-baked the crust for maybe 5 minutes.

Ingredients



  • 1 teaspoon white sugar

  • 1 1/2 cups warm water (110 degrees F/45 degrees C)

  • 1 tablespoon active dry yeast

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 2 cups whole wheat flour

  • 1 1/2 cups all-purpose flour approx.



Directions



  1. In a 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. Place 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.

  3. 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.

  4. Preheat the oven to 425 degrees F (220 degrees C). Form your crust and place on a well oiled pizza pan. Top crust with toppings.

  5. 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.

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