Monday, February 4, 2008

Whole Wheat Pizza Crust

1 package of yeast or 2 1/4 teaspoons of yeast from a jar
1 cup of hot water
1 cup of white flour
2 Tablespoons vegetable oil
1/2 teaspoon salt
wheat flour, enough so dough isn't sticky - about 2 cups

Pour hot water into large bowl. Add yeast. After yeast has dissolved add white flour. Stir to combine. Add oil and salt. Stir. Stir in wheat flour until dough is firm enough to knead. Knead dough on floured surface adding more flour as needed until dough is no longer sticky. Return to bowl and place in oven to rise. After dough has doubled in size, remove from oven and roll dough out on a floured surface. Place on pizza stone and cook for 5-10 minutes. Remove from oven and put on desired toppings.

Yield: 1 thick crust medium round crust or 1 thin large rectangle crust

*** My Notes: This dough can be rushed. I've often gone straight from kneading to rolling and placing on pizza stone. I turn the oven on low and let the dough rise for 10-15 minutes before cooking it at 350. I like to pre-cook the dough before putting the toppings on. My family asks for this pizza all the time. It's a great way to use wheat flour. If your family isn't accustomed to wheat flour start with a higher ratio of white and slowly work toward more wheat. My husband now prefers this pizza crust to restaurant pizza.

1 comment:

  1. I like to add seasonings directly to the crust as I am mixing it: oregano, basil, parmesan, crushed red pepper, what ever strikes my fancy depending on what toppings I plan to put on the pizza. You do have to adjust the wet a little. This is great with pear and gorgonzola or zucchini and feta too. Just like some fancy gourmet restaurant. Thanks for sharing Steph! (from Barbie)


Stephanie's Mommy Brain in the Kitchen   © 2008. Template Recipes by Emporium Digital