whole whizzeat pizza crust

Submitted by drwells on 2008-02-09 12:02:26




you’ll need:
2 3/4- 3 1/4 C. whole wheat flour
1 pkg. active dry yeast
1 C. warm water
2 Tblsp. olive oil

in a large bowl, mix 1 1/4 C. of the flour w/ the yeast and a pinch (1/4 tsp.) of salt.
add warm water and oil.
beat w/ electric mixer on low for 30 sec.
beat on high for a few minutes (2-3)
using a wooden spoon, stir in as much of the remaining flour as you can.
(this sounds kinda vague, but when yer doin it it’s pretty obvious when you just cant mix any more flour in with the spoon)
turn the dough onto a lightly floured surface. (you can leave it in a BIG bowl and pour all the flour 2 1/4 cups in and knead in by hand. this is best for small kitchens where 2c flour will literally cover your entire kitchen)
knead in remaining flour to make a moderately stiff dough that is smooth and elastic. (again, this sounds really vague and i was REALLY nervous the first time i did it [i get nervous about stupid shit!] but when yer rollin that shit around in yer hands the terms stiff, smooth, and elastic make total sense) (if you’ve never kneaded dough, you just basically fold the lump in half and smash it around folding and smashing, folding and smashing until you feel like all the flour is integrated)

after you get all the flour in that you can, roll the dough into a ball and put in a bowl coated with olive oil. i like to roll the dough all around the oil so it’s 100% coated. tastes good. then i put a towel over the bowl and set it into an oven (turned off!!!) for about 15 min. (you’re letting it rise in the oven)

then you spread the dough out onto an oiled pan or tray (we use one 18″x12″ pan) shape it however you like. and pop that in the oven (350) for about 10 minutes. (till lightly browned and semi-hard)
then throw all yer shit on it and cook it up!

the recipe is basically straight outta better homes and gardens’ “i’m in every grandma’s kitchen” cookbook….we just substituted wheat flour for white and it works like a charm. the wheat flour makes a really stiff crust and if it’s too hard for your liking, i would think that you could half’n half with white flour and it would come out a little softer. or just don’t use as much flour, duh.

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