Whole-Wheat Pizza Crust
Whole-wheat lovers and those embracing the healthy-carb lifestyle should love this pizza crust. Use it in place of classic or flavored crust in any recipe to add a hearty, rustic flavor. This dough makes crust for 4 pizzas (12").
Serves: 16Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium
- 2 packages active dry yeast
- 1½ cups warm water, about 100°F
- 2 tsp. sugar
- 1½ tsp. salt
- 6½ cups stone-ground whole-wheat flour
- 2 Tbsp. olive oil
- In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Combine sugar, salt, and bread flour in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
- Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are well combined, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands to push and stretch the dough. Work dough until mixture is slightly shiny and not too sticky to the touch.
- The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Oil remaining dough and place in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into two disks, and let rest for 30 minutes.
- Grab dough by the edges, turning the disk a few inches at a time, allowing gravity to stretch the dough without tearing. Roll the dough into a crust shape or press into a pizza pan.