Whole Wheat Pizza Crust

5 cups whole wheat flour

2 cups bread flour

1 packet rapid rise yeast (who wants to wait hours for pizza crust?)

2.5 cups warm water

1 tablespoon salt

1 tablespoon sugar

4 tablespoons olive oil

Combine the yeast, water and sugar. Let is stand for about 8 minutes until bubbles form on the top.

Two ways to combine the yeast mixture with the rest of the ingredients:

1. Use a dough hook on a mixer. Combine everything in  the mixing bowl and let it knead until it comes together in a ball.

2. I mix the flours and then dump them on the counter. Make a well in the center. Add the salt and olive oil to the yeast mixture. Start adding the yeast into the well, a little bit at a time. Using a fork, combine the yeast mixture and flour. Slowly is the key! Otherwise the yeast mixture will spill out over your well and make a giant mess…I am familiar with cleaning this mess up. This takes a few minutes to get all the yeast incorporated and into a dough. Don’t rush. It will come together. I think of this as dough meditation. And, I think about my grandmother, Mammy, who taught me to make dough this way.

Once the dough comes together, knead by hand for 8 minutes or so.

Put the dough in a well-oiled bowl. Cover with plastic wrap or a kitchen towel and let rise for 30 minutes in a draft-free place. I use the microwave. It should double in size in 30 minutes.

Pull off chunks of dough and roll out. Top with your favorite sauce and pizza toppings. Bake 10-12 minutes in an oven pre-heated to 500.

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