Whole Wheat Crust
|Active dry yeast||15 Milliliter|
|Warm water||180 Milliliter|
|Whole wheat pastry flour||250 Milliliter|
|Unbleached flour||375 Milliliter|
|Olive oil||45 Milliliter|
In a large mixing bowl dissolve the yeast in the water, let it rest for 10 minutes or until foamy.
Add and stir the whole wheat flour, 1/2 cup (125 ml) unbleached flour, the egg, salt and oil into a smooth paste.
Gradually knead in the remaining flour and continue to knead into a smooth ball.
Rest the dough for 15 minutes, divide into two.
Roll into rounds on a lightly floured surface.
Place into pizza pans, rest 15 minutes longer.
With finger tips press dough from centre to the edges until the pan is completely covered by the dough.
Dough is now ready for the sauce and toppings.