Whole wheat pizza crust
2 cups whole wheat flour
1 1/2 cups all-purpose flour, divided
1 package active dry yeast (rapid or quick-rise yeast)
1 teaspoon salt
1 3/4 cup warm water
1/4 cup oil, preferably olive
Desired pizza toppings
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine 2 cups whole wheat flour and 3/4 cup all-purpose flour with the yeast and salt.
- Make a well in the center of the flour mixture. Pour in the warm water and oil. Mix with a spoon until the flour is incorporated and the dough begins to hold together (it will be a little wet). Add all-purpose flour as needed for desired consistency.
- Place dough in a well-oiled bowl, cover with plastic wrap or a kitchen towel. Let rise until it doubles in bulk (about 30-40 minutes).
- Sprinkle 1/4 cup flour onto the counter. Turn dough out of the bowl and sprinkle a little flour on top. Gently work the flour in to the dough until it is no longer sticky.
- Cut dough in half. Shape dough into two pizza crusts using 9” x 13” pans or round pizza pans. Bake crusts for 5 minutes in preheated oven.
- Add desired toppings and bake an additional 20 minutes or until the crust is golden brown and cheese (if used) is melted.
- Cut each pizza into 12 pieces.
- While the dough rises, make the marinara sauce and prepare the pizza toppings.
- Use a larger pan for thin crust, a smaller, deeper pan for thick crust.
- Try a margherita pizza. Brush dough with olive oil, and sprinkle on crushed garlic, fresh basil, fresh chopped tomatoes, mozzarella or Parmesan cheese.