15 April 2012

Easy Whole Wheat Pizza Crust

The goodness of pizza gone whole wheat!  This is a heavier, nuttier crust with a lot of texture, but delicious.  It makes a great thin crust on anything.

Easy Whole Wheat Pizza Dough (makes 2 crusts)

  • 2 1/4 tsp dry active yeast
  • 1 c warm water
  • 1 tsp honey or agave nectar
  • 1 tbs olive oil, divided
  • 1 tsp salt
  • 2 1/2 c whole wheat flour
Combine warm water, yeast, honey and 1/2 tablespoon of the olive oil in a bowl and whisk until well blended.  Let sit for 5-10 minutes until the top of the mixture is foamy.

By Hand:  Add the salt and 1 cup of the flour, then mix until well combined.  Continue to add flour in 1/4 cup increments until dough is tacky but no longer sticking to your hands (you may use a little less or more).  Place the dough on a lightly floured surface and knead for 5 minutes, until smooth.

In Mixer:  Add the salt and 2 cups of flour, then combine on lowest setting with a dough hook.  Add additional flour in 1/4 cup increments as needed until dough is no longer tacky.  Continue to kneed on lowest speed for 5 minutes.  

Form the dough into a ball and place in a large bowl.  Drizzle the remaining olive oil over the top and rub all sides to coat.  Cover with plastic wrap and place in a warm, draft-free area (laundry room is the spot in our home) for 2 hours.  It should be about doubled in size.

Divide the dough into two equal portions, then cover with plastic wrap and let rest for 10 minutes.  Sprinkle a pizza pan or parchment paper with cornmeal and spread the crust to your desired thinness.  Voila, pizza crust!

The second crust can be stored in a refrigerator for 5 days or the freezer for several months.  To store, shape the dough into a disk and wrap tightly in plastic wrap.  Place in a ziplock bag, removing as much air as possible.

Fun Additions!

  • 1 tsp dried oregano & 1/4-1/2 red chili flakes
  • 1/4 c fresh grated parmesan
  • 1-2 cloves garlic & 1 tsp rosemary or basil
  • infused olive oils such as harissa or lemon herb

No comments:

Post a Comment