This whole wheat pizza crust has a touch of healthy without sacrificing the perfect pizza crust consistency!
Pizza night is a regular thing at our house. So in attempt to keep even the fun things nourishing our bodies, I developed this whole wheat pizza crust that has a touch of healthy with a nice chewy, gluten stretch.
Confession, I am terrible and rolling pizza with a pin. I just throw it up in the air. Apparently I am cool. Really, I just don’t know how to get a slab of dough to roll into a perfect shape. So throwing it in the air makes its rustic shape completely acceptable right?
This crust is great because it is built strong enough to get a stretch “window” when tossed and pulled, but has a nice nutty wheat flavor. If you have your rolling pin skills under control feel free to roll this bad boy out.
Whole Wheat Pizza Crust
Ingredients
- 1 cup warm water
- 2 tablespoons brown sugar
- 2 cups white flour
- 2 teaspoons instant yeast
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 cup white wheat flour
- Extra olive oil for bowl
Instructions
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In a stand mixer, or medium bowl, combine water, brown sugar, white flour, and yeast. Mix to combine.
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Slowly add olive oil and salt.
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Add the wheat flour until the dough is slightly tacky, but touchable with a quick pat of the finger. Knead, or run mixer with dough hook for 5-7 minutes.
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Dump dough into bowl coated with olive oil and cover with a cloth or plastic wrap.
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Allow to rest for about an hour.
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Preheat oven to 450 degrees F.
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Separate dough into two balls.
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Roll with pin or toss into air.
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Put on desired toppings.
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Bake for about 10 minutes or until crust is golden brown, and center is set.
Recipe Notes
If you enjoy a crispy bottom crust, try placing a baking stone in your preheating oven. Prepare your pizza on a cutting board, or peel (if you own one) dusted with cornmeal for easier transfer. Once pizza is prepared and stone is hot, slide into oven and cook as per instructions.
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