Thursday, August 30, 2012

Whole Wheat Pizza Crust

Get ready for an up and coming pizza recipe!! (Pictured above.) But before we get to that, I wanted to share the pizza crust recipe (also pictured above!). If you're in a pinch, you can always use a pre-made frozen pizza crust, but I wanted to share a homemade pizza crust recipe that I like to use! While you do have to plan in advance because the dough has to rise two times before it's ready, the preparation is a cinch. Also, this dough is made with half whole wheat flour and half all-purpose flour, for a healthier preparation. You can substitute all whole wheat flour if you're trying to be super healthy, but I personally like the combination. The result is a great chewy, and slightly crunchy crust, that you can top with whatever you like! Or, stick around, and see what I made

Makes 2 thin crust pizza crusts or 1 thick pizza crust.
Printable Recipe

* 2 tablespoons honey
* 1 1/2 cups warm water (approximately 110 F)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cups all-purpose flour (plus a little extra for rolling out the dough)

* In a large bowl, whisk together the honey and warm water, until the honey dissolves.
* Sprinkle the yeast over the top of the water, and let sit for about 10 minutes, until foamy.
* Stir the olive oil and salt into the yeast mixture.
* Mix the whole wheat flour and 1 cup of all-purpose flour into the mixture (reserving 1/2 cup of the all-purpose flour), and then use your hands to bring the dough into a ball. 
* Sprinkle the 1/2 cup remaining all-purpose flour onto a flat surface, and then place your dough in the flour.
* Knead the dough into the rest of the flour, until the dough becomes smooth (about 10 minutes).
* Place your dough in a greased bowl, and cover with a towel. Let the dough stand for about 1 hour, until it has doubled in size.
* Place the dough on a lightly floured surface again. If you are making a thin crust pizza, divide the dough into two pieces, and tighten into balls. (You can freeze the other ball if not using that day.) If you want a thicker crust, leave it in its form, and just tighten into a ball.
* Place the dough in your greased bowl, and again let rise until doubled (about another 45 minutes).

* Preheat the oven to 425 F.
* On a lightly floured surface, roll out your dough to cover your pizza pan.
** Note: Make sure that the surface is floured under every inch of dough you roll out, or it will be tough to transfer to your pan!
* Top your pizza with desired toppings, and cook until the crust is cooked through!
** Will vary with the toppings, but should be around 25 minutes.

Recipe adapted from here

1 comment:

  1. Note for all foodie/blog friends, I just linked up this recipe with Amee's Savory Dish's Fit & Fabulous Fridays: -- if you're interested, it's a great way to share healthy recipes!!