Whole wheat pizza crust.
In our house, Friday night is pizza night – especially during Lent. Tonight was certainly no different. Here’s one of my pizza crust recipes that I love.
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling
Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.
Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin. I then prick the dough with a fork all over the surface. Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings). Bake for about 5-7 minutes or until lightly golden. Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.
Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes. I then bake the topped pizza for an additional 8-10 or until the cheese is perfectly melted. Keep an eye on it, of course so it you get the desired crunchiness that you prefer.
— Knead to Cook