Wheat Pizza Dough / Crust

Name: Wheat Pizza Dough / Crust
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 10-12, 24 serving(s)
Ingredients: 1 tablespoon dry yeast; 1/8 teaspoon white sugar; 1 1/2 cups warm water; 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour; 1 teaspoon ground kosher salt; 1 tablespoon olive oil; extra olive oil or nonstick cooking spray

Submitted by MEPeralto

"From the book You on a Diet, by Drs. Roizen & Oz Wheat ratio is adjustable to your liking, see recipe. Doesn't taste diet to us, we LOVE wheat pizza crusts. Don't forget to check your yeast expiration date! I hate making the whole thing only to find out it failed! We use a pizza screen, available at your local restaurant supply for a minimal cost, to get a nice bake on our crust."

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Ready In:: 25mins
Ingredients:: 8
Yields:: 4 10-12
Serves:: 24

ingredients

1 tablespoon dry yeast
¹⁄₈ teaspoon white sugar
1 ¹⁄₂ cups warm water
1 ¹⁄₂ cups whole wheat flour
1 ¹⁄₂ cups all-purpose flour
1 teaspoon ground kosher salt
1 tablespoon olive oil
extra olive oil or nonstick cooking spray

directions

In a small bowl, combine yeast, sugar, and warm water. Do not exceed 115*F or you'll kill the yeast! Allow 10 minutes for the yeast to do its thing.
Meanwhile in a large bowl, mix flours & salt. *After you've tried the recipe as is, you can increase the wheat ratio in 1/2 cup increments, decreasing the all purpose, to a maximum of 2 1/2 cups wheat to 1/2 cup all purpose.
Add the yeast mixture and mix thoroughly.
Add 1 tablespoon olive oil.
Knead for 2 minutes or until dough is smooth.
Cover bowl and let rise in a warm area until doubled in size.
Preheat oven to 450*F.
Punch down and knead for 1-2 minutes.
Divide into 4 equal portions & roll into balls.
Lightly coat a baking sheet or pizza pan with olive oil or nonstick spray.
Roll one ball into a 10-12 inch crust circle, either on counter with flour (or cornmeal & flour mix like some pizzerias) or directly on baking sheet. Transfer to baking sheet, if needed.
Poke with a fork 4-6 times & bake for 5 minutes.
Remove from oven and add your favorite toppings.
Additional dough can be stored in your fridge for a couple days. Or roll, bake, wrap & freeze as "blanks" for up to 3 months.