Food recipes
Whole Wheat Pizza Crust
Whole Wheat Pizza Crust Ingredients: sugars, granulated water, bottled, generic leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt...
Whole Wheat Pizza Crust
Ingredients:
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
In a small bowl, dissolve sugar into water.
Add yeast and stir.
Let sit for 10 minutes in a warm spot for yeast to grow.
It should look foamy on top when it is ready.
Meanwhile, mix whole wheat flour, all-purpose flour, and salt in a large bowl.
After yeast has developed for 10 minutes, add it to the flour mixture and mix.
Once it is blended, add the olive oil.
Knead for 2 minutes (until oil is fully incorporated).
It will probably be quite sticky.
Cover the bowl of dough with a damp towel and leave in a warm place for dough to rise.
The dough should approximately double in size (this can take 20-60 minutes).
Turn dough onto floured surface and knead for a couple minutes.
If your dough is still sticky, you can incorporate more flour while kneading until it is easy to handle (I usually need to add another tablespoon at least).
Divide dough into 4 balls.
each ball will make one pizza (approximately 10 inches, depending how thin you roll it out), or 1 calzone.
Dough can be refrigerated for a day or two, or frozen for longer.
Lightly oil pizza pan before putting dough on it.
Bake each pizza at 450F for 10-20 minutes (time will vary depending on the amount of toppings).
You can pre-bake the crust for a few minutes if you like to keep the crust drier (often a good idea if you use a lot of "wet" ingredients, like fresh pineapple).
Ingredients:
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
In a small bowl, dissolve sugar into water.
Add yeast and stir.
Let sit for 10 minutes in a warm spot for yeast to grow.
It should look foamy on top when it is ready.
Meanwhile, mix whole wheat flour, all-purpose flour, and salt in a large bowl.
After yeast has developed for 10 minutes, add it to the flour mixture and mix.
Once it is blended, add the olive oil.
Knead for 2 minutes (until oil is fully incorporated).
It will probably be quite sticky.
Cover the bowl of dough with a damp towel and leave in a warm place for dough to rise.
The dough should approximately double in size (this can take 20-60 minutes).
Turn dough onto floured surface and knead for a couple minutes.
If your dough is still sticky, you can incorporate more flour while kneading until it is easy to handle (I usually need to add another tablespoon at least).
Divide dough into 4 balls.
each ball will make one pizza (approximately 10 inches, depending how thin you roll it out), or 1 calzone.
Dough can be refrigerated for a day or two, or frozen for longer.
Lightly oil pizza pan before putting dough on it.
Bake each pizza at 450F for 10-20 minutes (time will vary depending on the amount of toppings).
You can pre-bake the crust for a few minutes if you like to keep the crust drier (often a good idea if you use a lot of "wet" ingredients, like fresh pineapple).