Pizza. Mmmmm. Pizza is a favorite in the Evolving household, but really isn’t pizza a favorite in every household?
In my opinion a good whole wheat crust is the most important part of a pizza because honestly you can put almost anything on a pizza. We will cover more on the toppings topic another day but for now we will start with a basic whole wheat pizza crust and the foundation of a good pizza. The following recipe is for 2 thinner crust pizza’s.
Whole Wheat Pizza Crust
1 1/2 cups whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons or one package active dry yeast
1 cup warm water (about 130 degrees Fahrenheit)
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
In a large mixing bowl thoroughly mix whole wheat flour, yeast, warm water, salt and oil using a wooden spoon. Let mixture sit for 5 minutes. Stir in all purpose flour, you may need to kneed in the remaining flour once the dough starts to thicken. Once all of the flour has been added turn the dough out onto a lightly floured surface and knead dough for about 5 to 8 minutes total or until the dough is slightly stiff and smooth and elastic.
Preheat oven to 375 degrees Fahrenheit. Place dough back in bowl. Cover bowl with a kitchen towel or plastic wrap and let sit in a warm area for about 20 minutes. Sprinkle a small amount of corn meal on work surface and split dough into 2 equal balls. Roll each ball out to about the size of a standard round pizza pan. Top crusts with desired toppings and bake for 16-20 minutes or until crusts are golden brown, cheese is melted and crusts are baked to desired crispness.
Dough can also be frozen and used at a later time. Wrap dough ball in plastic wrap and place it in a plastic freezer bag. Allow to thaw completely and come to room temperature before rolling into crusts.
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