100% Whole Wheat Pizza Crust recipe
When my husband and I were dating we’d go out for pizza at this little hole-in-the-wall place in Chicago. They either did a brisk takeout business or were a front for some mob activity because we always had the place to ourselves. And we always ordered the whole wheat thin crust pizza. It was a nice change of pace in the Land of Deep Dish.
If you read much about the relationship between whole wheat flour + pizza crust, recipes will warn you to Be Careful! Take it Easy! Don’t go further than two-thirds whole wheat flour! Or your crust will turn out tough or coarse or crisp or sandy tasting, and you’ll regret it for the rest of your life.
Well, I’m here to tell you that you can have your whole wheat pizza and eat it, too.
This recipe combines honey and whole wheat flour for a pizza crust that is soft and sweet. It’s definitely heartier than your typical thin crust pizza, but thanks to a little more yeast it’s by no means heavy. Look at that crust! It has air holes and everything. I would eat this pizza any day of the week.
This pizza crust recipe is great to have in your back pocket for those Pizza Nights when you’re craving something easy and different.
Whole Wheat Pizza
adapted from a Foodday recipe
makes 2 12″ pizza crusts
4 1/2 t. (2 envelopes) active, dry yeast
1 c. warm water
2 T. honey
2 T. olive oil
1 t. salt
2 1/2 c. whole-wheat flour
In the bowl of a stand mixer with a dough hook attachment, sprinkle the yeast over the warm water. Add the honey. Stir and let stand for 10 minutes. Then stir in the oil and salt. Slowly add the flour, 1/4 cup at a time. Beat on low speed just until dough is mixed and pulls away from the sides of the bowl to form a sticky ball. Shape into a smooth ball with your hands by tucking the dough under several times. Coat the mixing bowl with some additional olive oil and place the dough back in the bowl. Cover and let rise for about 90 minutes, or until doubled. Preheat the oven to 425 degrees. Divide the dough into two parts. Place dough balls on 2 baking sheets coated with olive oil or sprinkled with cornmeal. Roll each into a 12″ circle. Top each crust with sauce, cheese, and toppings. Slide into the oven and bake the pizzas at 425 degrees for 10-12 minutes (rotating pans halfway through, if needed) until the cheese and crust are a light golden brown.
Looking for a new pizza wheel? I love the nice, simple design of this KitchenAid Classic Pizza Wheel (Amazon).
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