Whole Grain Pizza CrustSubmitted by: BANANAFISH711
IntroductionThis nutty, crispy crust contains three kinds of flour rich in fiber and iron. This nutty, crispy crust contains three kinds of flour rich in fiber and iron.
2 1/4 cups whole grain spelt flour
1/2 cup whole wheat pastry flour
1/4 cup semolina (durum) flour
1/2 tbsp. light olive oil or grapeseed oil
1/2 tsp. kosher salt
2 1/2 tsp. dry active yeast
1 cup warm water (105-110 degrees F)
1 tsp. sucanat or evaporated palm sugar
*In a separate bowl, combine the flours and salt. Make a well in the center and gently pour in the yeast/sucanat/water mixture.
*Add the olive oil.
*Mix until a soft dough forms and then turn out onto a board lightly dusted whole wheat pastry flour. Knead 10-15 minutes or until smooth and elastic.
*Roll the dough into a ball and put it in a bowl that has been greased lightly with olive oil. Toss to coat the dough with the oil and then cover with a towel and allow it to rise for one hour.
*Preheat the oven to 425 degrees F.
*Punch the dough down and allow it to rise for another half-hour.
*Now, you're ready to bake! Stretch the dough out on a cookie sheet or pizza stone, top with your favorites, and bake for 15 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user BANANAFISH711.