The trick to making a delicious whole wheat pizza crust is to not use too much whole wheat flour. Too much whole wheat flour in the dough will make the pizza crumbly and the crust dry. This recipe uses just the right amount of whole wheat flour to make a delicious thin crust.
Yield: 12-inch thin pizza
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Ingredients:
- 1/2 cup warm water
- 2-1/4 tsp or 1 pkg (1/4 oz) active dry yeast
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 Tbsp vegetable oil
- 1/4 cup whole wheat flour
- 1 cup bread flour, about
Preparation:
- In medium bowl, stir yeast in warm water until yeast is dissolved. Stir into sugar, salt, and oil. Mix in whole wheat flour and enough bread flour to make a dough that can be kneaded. Turn dough out onto board and quickly knead for 3 minutes, adding more bread flour if dough is too sticky to knead. Place dough in greased bowl and flip dough over in bowl so that dough top is also lightly greased. Cover and let rise into warm, draft-free place until doubled into size, or about 30 minutes.
- Press dough onto greased 12-inch pizza pan, pressing dough up on edges to form crust. Put on sauce and desired toppings. Bake pizza at 400 degrees F for about 20 minutes, or until pizza edges are lightly golden.
