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My review
Amazing Whole Wheat Pizza Crust
Marla
"A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes."
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Ingredients
2 h 45 m servings 167Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
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Footnotes
- Although making pizza is simple, there are few tricks that will help ease the process along.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 8101066 Ratings
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Most helpful positive review
4/25/2007
Incredible! I modified the recipe a little using only whole wheat flour (3 1/4 cups) and substituted honey for the sugar. I an extra teaspoon of salt and added 1 t. italian seasoning to the doug...
Most helpful critical review
2/21/2008
It tastes good but it is not whole wheat unless you use all whole wheat flour. This recipe should be called "Wheat Pizza Crust" I try to eat only whole grains and want people to know this dist...
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4/25/2007
Incredible! I modified the recipe a little using only whole wheat flour (3 1/4 cups) and substituted honey for the sugar. I an extra teaspoon of salt and added 1 t. italian seasoning to the doug...
2/17/2006
Absolutely delicious! I tweaked it just a bit. Since I'm doing South Beach, I used 3-1/4 c of whole wheat flour and no white flour. I also added 1 tbl of basil and 1/2 tbl of oregano to the ...
8/31/2005
OK, so I read all the reviews, and decided to tweak the recipe taking pages from a few of the reviewers. I used all whole wheat flour (3 1/4c) because I'm doing the South Beach diet. I also ad...
2/21/2008
It tastes good but it is not whole wheat unless you use all whole wheat flour. This recipe should be called "Wheat Pizza Crust" I try to eat only whole grains and want people to know this dist...
11/9/2006
Excellent! i did what others did and used only whole wheat flour - I used 3-1/4 c. It turned out wonderful. I meant to add some other spices, but forgot - it still was fabulous. I made 1 thi...
5/1/2004
Excellent recipe... I used 2 T of honey instead of the 1 tsp of sugar for the yeast. Made 2 thin crust pizza's but next time i will divide the crust into 3 portions for a more thinner crust. U...
4/15/2005
I was very happy with this recipe!! I have had trouble using yeast in the past. Well, the directions in this recipe were totally clear and easy to follow. I had no trouble and the results wer...
8/26/2004
Very good recipe. Some suggestions: Use a pizza stone and bake at a higher temperature (500 or higher if you have a good oven). Also you can use all whole wheat flour, but you onlyl need about...
6/24/2005
I use all whole wheat flour with 3 tbs of gluten and it is wonderful. Bake slightly before adding toppings.