Whole Wheat Pizza Crust
|Warm water||1 Cup (16 tbs)|
|Active dry yeast||1⁄3 Ounce (1 Tablespoon / 1 Envelope)|
|Vegetable oil||1 Tablespoon|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Skim milk powder||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
1. In a medium-sized bowl combine the water, yeast, honey, oil, and salt. Mix well and set in a warm place until it starts to bubble vigorously.
2. Stir in the whole wheat flour and dry milk. Gather together, kneading in enough of the extra flour to make a soft dough that can be kneaded on a lightly floured board.
3. Knead for 10 minutes, or until the dough is smooth and elastic. Divide in half and stretch or roll each half into a 12-inch circle to fit a pizza pan.
4. Bake on the bottom shelf of a 400-degree oven for 10 minutes. Top with sauce and toppings as desired and bake for 10 minutes longer, sprinkle with cheese and bake for 5 minutes longer.