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| 9 Points for the whole crust! Recipe yields 2 crusts. |
Are you ready to make some Whole Wheat pizza dough? In the past, I have been known to shun wheat. I loved this crust! My wife did it up good, and I'm sure anyone that tries this recipe will not be disappointed. So...on with the show.
In a mixer bowl, dissolve yeast in warm (110 degree) water add brown sugar and let sit for 10 minutes.
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Let rise until double, between 30-60 minutes depending on yeast. If baking on a pizza stone, preheat oven to 425 degrees with pizza stone in oven. When dough is ready, divide in half and return half to bowl. Cover while you roll out the first crust. On a lightly floured surface, roll dough to desired thickness. Sprinkle corn meal or semolina on a pizza paddle and pizza stone, and place dough on paddle.
Add cheese.
Place on pizza stone and bake for 10-12 minutes.
1 teaspoon active yeast
1/4 teaspoon brown sugar
3/4 cups warm water (110 degrees)
1 1/2 cups whole wheat white flour (or All-Purpose)
1/2 teaspoon salt
2 teaspoons olive oil
Directions:
In a mixer bowl, dissolve yeast in warm (110 degree) water add brown sugar and let sit for 10 minutes. Stir in the flour, oil and salt. Knead dough for 8 to 10 minutes.
Place dough in an oiled bowl and cover with a cloth. Let rise until double, between 30-60 minutes depending on yeast. If baking on a pizza stone, preheat oven to 425 degrees with pizza stone in oven.
When dough is ready, divide in half and return half to bowl. Cover while you roll out the first crust. On a lightly floured surface, roll dough to desired thickness.
Sprinkle corn meal or semolina on a pizza paddle and pizza stone, and place dough on paddle. Add desired topping and cheese.
Place on pizza stone and bake for 10-12 minutes.
Enjoy. Yields 2 crusts.
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