Whole Wheat Pizza Crust
Yield
2 crustsPrep
30 minCook
0 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
salt
|
|
| 4 | teaspoons |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 591 | ml |
all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
salt
|
|
| 2E+1 | ml |
cornmeal
|
|
Directions
Stir yeast into warm water and set aside for 5 to 10 minutes.
Combine the flours and salt in a mixer bowl; add yeast mixture.
Mix until dough begins to pull away from side of bowl.
Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around).
If dough resists rolling, let it rest a few minutes and try again.
Dough can be refrigerated or frozen before rolling.
Thaw thoroughly before attempting to roll out.
Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional).
Arrange each crust in a prepared pan and top as desired.
