Tuesday, June 4, 2013

100% Whole Wheat Pizza Crust

My first attempt at making pizza...and the crust, went pretty well.  Although, it did take my hubby's magic baker touch to roll it out just right.  Seriously, I think the dough knew that I had never done that before.  Oh well.

This make a denser crust, but it's still delicious! I got the recipe here:



2 1/2 cups whole wheat flour, plus more for dusting ( I used King Arthur's Whole Wheat flour)
2 1/4 tsp active dry yeast
3/4 tsp salt
1 cup warm water
1 tbsp extra virgin olive oil
1tbsp sugar
  1. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
  2. In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.

  3. Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.

  4. Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.

  5. Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).

  6. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.
I topped it with pizza sauce (homemade the next time around!), onions, bell pepper, corn and tofu and it was good except for the fact that I pre-baked the crust a little.  The veggies weren't quit done when the crust was.  Note to self: No pre-baking the crust! Otherwise, it was a success.