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Quick Whole Wheat Pizza Crust
Ingredients:
2 cups whole wheat flour
1 package active dry yeast/instant yeast
3/4 teaspoon salt
1 cup hot tap water (120 - 125°F)
1 tablespoon vegetable oil
1 tablespoon honey or granulated sugar
Description: NOTE: To obtain optimum health benefits, rising and baking times may be extended.
Directions: Preheat oven to 425°F

To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour.

In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.

Place dough in greased 15 x 10 x 1-inch jelly-roll pan or 12 to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.
Add pizza sauce of your choice and your favorite pizza toppings; bake in oven 15 to 20 minutes or until crust is golden brown and toppings are done.
Servings: Provides 8 servings
Calories/Serving: 146 calories/slice of crust only
Nutrition: One slice of crust only provides approximately: 146 calories, 5 g protein, 27 g carbohydrates, 4 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 37 mcg folate, 2 mg iron and 219 mg sodium.
Source: Wheat Foods Council
Average Rating:
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Comments about this recipe
Renata 7/27/2010 5:52 PM
Great pizza dough!! Used olive oil insted.
Susan 6/26/2010 2:08 PM
Katherine, yes, you can. I do all of the time. In fact, research indicates a slow, even 24 hour, rise will only improve a pizza dough recipe. I often mix up whole and unbleached regular flour for an even crisper crust. I'll leave it rise on my counter for a few hours, and then transfer to the refrigerator until the next day when I am ready to use it. It will even keep up to two more days. This recipe is wonderful. Enjoy.
Katherine 6/22/2010 9:03 AM
Can I make this dough a day ahead of time? I want to make stromboli with this recipe, but I would prefer to make the dough a day beforehand....can I do this? How would I store it?
motheroflittle 6/4/2010 1:11 PM
Best crust I've ever made.Used all wheat flour and added garlic powder and dried italian spices to the dough as it mixed in the bread machine. Brushed the outer edge with garlic buter then baked. So good!
Reese LaBard 5/21/2010 2:15 AM
This is a keeper! This crust was soft where desired and crunchy around edges as it wanted. I baked mine on an enameled broiling pan in a hotter 450 F. Oven with generous marinara and a pond of cheese and it was perfect in 12 minutes.
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