Tried-and-true Whole Wheat Pizza Crust
|Active dry yeast||1 Teaspoon (Approximately 1/2 A Yeast Packet)|
|Organic brown sugar||1⁄2 Teaspoon|
|Warm water||3⁄4 Cup (12 tbs)|
|Olive oil||1 Tablespoon|
|Whole wheat pastry flour/White whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs), divided (Organic)|
In a large bowl, dissolve yeast and brown sugar in water and let sit for 10 minutes, until yeast is foamy.
Stir in salt and oil. Mix in whole wheat pastry flour and 1⁄2 cup of the allpurpose flour. Turn dough out onto a clean, well-floured surface and knead in more flour until dough is no longer sticky.
Place dough in a well-oiled bowl, cover with a cloth and put in a warm place. Let rise for an hour. Punch down dough and form into a tight ball.
Allow to rest before rolling out and topping.Preheat oven and a pizza stone, if using, to 425 degrees. Bake topped pizza on pizza stone or a cookie sheet lined with parchment paper for 15 to 20 minutes, until crust is golden brown.
NUTRITION INFORMATION PER SERVING: (for 8 slices): 110 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 146 mg sodium, 20 g carbohydrates, 2 g fiber, 3 g protein
This recipe is excerpted from the book Peas and Thank You by Sarah Matheny. To learn more about her or to purchase this book, please visit: PeasandThankYou.Com.