4 cups warm water
1/4 cup olive oil
Whole wheat flour (as much as needed to get a dough like consistency)
1 Tablespoon sea salt
1 1/4 Tablespoon yeast
1/4 cup olive oil
Whole wheat flour (as much as needed to get a dough like consistency)
1 Tablespoon sea salt
1 1/4 Tablespoon yeast
Prepare dough like any bread, either kneading by machine or hand. After first rising (or immediately if you are in a hurry), Make 4 equal size balls of dough work one ball of dough onto well-greased cookie sheet or pizza pan. I like to use olive oil to grease the pan. Spread and stretch dough until it fits the pan and is no more than ½ inch thick. After you have stretched the dough onto all your pans, go back to the first pan, which has had time to rise a bit by now, and cover with sauce and toppings. Bake at 425 degrees for 15 - 28 minutes, or until the top and the bottom of the crust is light brown. Makes 4 large pizzas.
I loved this crust. I did add a squirt of agave because I assumed that the yeast needed something to eat. I baked the crusts for about 8 minutes before adding toppings. The best whole wheat pizza crust yet, and pretty simple.
ReplyDeleteSo, this recipe really is not meant to have any sweeter? I added a squirt of Agave in case the yeast needed it to grow.
ReplyDeleteAnyway, this is the best whole wheat crust I've ever made. My family all loved it!