Whole Wheat Pizza Crust

When I learned that my husband was building an outdoor stone pizza oven I panicked!  I am not really into baking and had never even tried to make crust, much less own a mixer!  I immediately started my on-line research in the hope of  mastering the art of pizza dough.  This, of course, naturally led me to Craigslist–there was NO WAY I was manually whipping together a crust!!  So I went searching for an almost-new 6 qt, professional, KitchenAid mixer that wouldn’t break my bank.  The seller lived in a trailer court on the south side of Springfield.  Wow, that was an interesting and sorta scary experience that I may share at another time, but I am happy to say that I did get the mixer!  After VERY thoroughly disinfecting it and MYSELF (I think the cigarette stench is still lingering on my skin-ugh) I started my crust experimentation.

Andy and I prefer cracker-thin, super crispy crust which isn’t as easy as it sounds.  Especially since I was determined to make it as healthful as possible.  I found a whole-wheat crust recipe on-line and after much research and many modifications I think this is about as good as it will get!

So here it goes…

Whole Wheat Pizza Crust

Servings 3-4 pizzas

1 pkg yeast or 2 1/4 t

1 1/2 c warm water

3 1/2 c whole wheat bread flour (I bought mine at a local organic grocery here in Springfield–whole foods probably has it as well)

2 t salt

2 t sugar

evoo as needed

In a bowl, add the yeast and sugar to the water and let sit while preparing the dry ingredients.

Put all of the dry ingredients in the mixer and give it a spin.  Once the yeast has sprung to life (top will get a little bubbly and you will smell the yeast), slowly add it to the dry ingredients with the mixer on low.  Once all ingredients are mixed together, replace your mixing attachment on the mixer with the dough hook.  Use the dough hook on low for a couple of minutes.  Move the mixing bowl to a warm location.  Put a thin coat of evoo on the dough, cover and let it rise for an hour or two.  Once it has risen to your liking, punch it down and divide into 4 equal parts (if you like thicker crust, divide in a 1/3 or 1/2).  You can either let this rise again or start rolling it out (which is what I do).  I roll it super thin and brush it with garlic infused evoo (see my recipe for roasted garlic and/or garlic infused evoo).  It is now ready to bake.  I strongly suggest investing in a pizza stone if you don’t have one.  Make sure that you let the stone warm up with the oven — DO NOT put a cold stone in a hot oven IT WILL CRACK!

Pre-bake the pizza crust at 500 for 3-5 minutes.  Remove from the oven and add your toppings.  Bake again for 7-10 minutes or until you are happy with how the pimma looks!

Bon Appetit!

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