Probably about a year ago, I posted a recipe for 100% Whole Wheat Pizza Crust. Until recently, I used that recipe a lot. Then I discovered how fluffy the crust becomes when I substitute some of the whole wheat flour for bread flour. In my opinion, it's totally worth it for the crust not to be 100% whole wheat. It's still mainly whole wheat, and my husband raves about this crust.
The Best Whole Wheat Pizza Crust
makes 4 large pizza crusts
Ingredients:
2 tsp sugar
2 tbsp active dry yeast
3 c warm water
2 tsp salt
2 tbsp olive oil
5 c whole wheat flour
2 c bread flour
Method:
Pour water into a large bowl. Dissolve sugar in
water. Sprinkle yeast over water and set a kitchen timer for 10
minutes. At this point, yeast should be foamy. Add salt and olive
oil. Then add 4 cups whole wheat flour and 2 cups bread flour. Mix
until dough starts to form.
Switch to dough hook, and add 1 cup whole wheat flour.
Knead dough until all the flour has been incorporated and dough becomes
elastic.
Spray the mixer bowl with cooking spray. Form the dough into a ball and put the dough back
inside the mixer bowl. Cover the bowl
with a towel and put it in a warm place to rise. Usually the counter is
warm enough. Set a timer for an hour.
At this point the dough should be doubled in size.
Remove dough from bowl and separate into 4 equal parts. Form four dough
balls and place the balls in four separate oiled (I use cooking spray) bowls. Cover the bowls
with a towel and place in a warm place. (You can leave it on the counter
if the kitchen is warm, or you can put it in the oven on the lowest setting.) Set
the timer for 45 minutes.
Turn the dough out onto a floured surface and roll out to
your desired size. Each dough ball makes a large thin-crust
pizza. Wrap the extra dough balls in plastic wrap or put each dough ball in sandwich-size Ziplock bags in the
refrigerator. If you want to stock up on dough for later, you can put the sandwich-size bags or plastic-wrapped dough inside a larger freezer bag in the
freezer. When ready to use the crust,
defrost overnight and set on the counter for a half-hour before rolling out to
get the crust up to room temperature.
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