Monday, July 29th, 2013...7:25 pm

Whole Wheat Pizza Crust

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I have tried lots of homemade pizza crust recipes over the years. For a long time I used the Moosewood recipe and then I wanted it to be easier, so I tried a recipe that used a food processor. I wasn’t really satisfied because I wanted the perfect texture of chewy on the inside and crispy on the outside. The best pizza crust usually resulted from using a pizza stone, which broke recently. So I have been trying to perfect a recipe with the desired results without the stone. This recipe was inspired by this one. I changed it slightly by using honey instead of sugar and making a larger batch with a little more olive oil. It also uses whole wheat flour with some all-purpose flour. It has worked beautifully. You do have to knead it instead of using the food processor, but it is well worth the result. This recipe makes three medium large pizzas, which is great for my gang of teenagers, or if you want to have leftovers, but you can scale it down for a smaller crowd. Next I will post about some delicious toppings we have loved lately.

Whole Wheat Pizza Crust

3 c. warm water

1 tbsp. honey

2 tbsp. yeast

2 tbsp. olive oil

4 c. whole wheat flour

2 c. all-purpose flour

3/4 c. all-purpose flour (for kneading)

In a large bowl measure the 3 c. of warm water and mix the honey into it until it is dissolved. Sprinkle the yeast over the water mixture and let stand and get frothy for about 10 minutes. If some of the yeast does not disappear into the water, don’t worry about it. Add the olive oil and mix it gently. Now add the flour a little at a time, mixing it in as you go until it gets too hard for a whisk and then use your hands. Knead the dough, adding the 4 c. whole wheat flour and the 2 c. all-purpose flour. Put the 3/4 c. all-purpose flour on a flat surface and add the dough and knead it for about 10 minutes, absorbing the flour as you go, until it is smooth and elastic. You may not use all the flour, and that is okay. Put about 1 more tsp. olive oil in the bowl and use it to cover the ball of dough  so it won’t stick while rising. Cover the bowl and let it rise until it doubled. Punch down the dough and divide it into three sections and knead it into a ball and let it rise again for about 30 minutes. This is a good time to preheat your oven to 450 degrees. I used pan spray to prepare the cookie sheets that I used. Take one ball of dough and pinch it into shape right onto the pan. The sizes I used were about   9 x 13. Let it rise again for about 10 minutes and then put the toppings on and put the pan in the oven to bake for 10-15 minutes, or until the crust is golden. Eat hot!



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