Friday, March 25, 2011

Whole Wheat Pizza Crust

This is one of Matt's favorites.  This recipe uses all whole wheat flour, no white flour, so it is ideal for Matt's diet.  I have been using this recipe for quite a few years now and it turns out really good.  I make two larger pizzas instead of four small ones as the recipe calls for.  One suggestion, if your oven isn't exaclty clean and you don't turn it up to 500 degrees often, beware of burning off some debris.  

The Verdict:  The crust is crisp on the outside, doughy on the inside as it should be.  It also has a nice chewy texture and a great wheat flavor.   

Whole Wheat Pizza Dough
Adapted from:

  • 1 packet active dry yeast
  • 1/4 c lukewarm water
  • 1 tbsp honey
  • 3 3/4 c whole wheat flour
  • 1 c cool water
  • 1 tbsp olive oil
  • Pinch salt

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