Honey Wheat Pizza CrustSubmitted by: BONDGIRL2010
IntroductionRecipe From Fleischmann's Active Dry Yeast Recipe From Fleischmann's Active Dry Yeast
2 envelopes yeast (.25oz each)
1 1/4 cups water (100º to 110°F)
3 cups whole wheat flour
1 tablespoon honey
1/2 teaspoon salt
1/4 cup olive oil
2. Combine and salt in a large mixing bowl. Pour in yeast mixture and oil; mix until dough forms.
3. Knead on clean surface with lightly oiled hands OR continue mixing in stand mixer with dough hook for 3 minutes.
4. Spray TWO 14-inch pizza pans or baking sheets. Divide dough in half; roll each half on a lightly floured surface into a 13-inch circle. Transfer to pans. Do not let rise. Bake in a pre-heated 400°F oven for about 10 to 12 minutes or until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients. Bake for an additional 10 to 15 minutes more or until bubbly.
To Make Deep-Dish Pizza:
Spray a 14-inch pizza pan or baking sheet. Place dough in center of pan. With greased hands, pat dough into pan and build up edges to form a rim about 1/2-inch tall. Let dough rest in pan about 15 minutes, until slightly puffy. Bake in a pre-heated 375°F oven for 15 to 20 minutes, until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients. Bake for an additional 12 to 20 minutes more or until bubbly.
**Dough may be frozen. Freeze each half separately in freezer bags lightly coated with cooking spray for up to one month. Thaw in refrigerator 8 to 12 hours or at room temperature 2 to 3 hours. Dough does not have to rise again after thawing.**
Makes 2 Crusts (16 slices) or 1 Deep Dish Crust
Number of Servings: 16
Recipe submitted by SparkPeople user BONDGIRL2010.