Whole-Wheat Pizza Crust
A hearty and healthy pizza dough made with a blend of whole-wheat and all-purpose flours. This versatile crust recipe yields two 12-14 inch pizzas perfect for your favorite toppings.
Ingredients
- •2 envelopes active dry yeast
- •¼ cup safflower or extra-virgin olive oil
- •2 tablespoons natural granulated sugar
- •2 cups whole-wheat flour
- •3 cups unbleached all-purpose flour
- •1 teaspoon salt
Cooking Instructions
- 1.
Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
10 min
- 2.
In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.
10 min
- 3.
Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.
90 min
- 4.
Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.
15 min
- 5.
Sprinkle two 12-14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.
10 min