Whole Wheat Pizza Crust
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 121.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 146.6 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.8 g
View full nutritional breakdown of Whole Wheat Pizza Crust calories by ingredient
Introduction
This makes two large pizzas. Yum! This makes two large pizzas. Yum!Number of Servings: 16
Ingredients
-
4 1/2 cups Whole Wheat Flour
1 packet Active Dry Yeast
1 1/2 cup Water
1 tsp Salt
1/4 cup Cornmeal
Directions
Heat the water to 120 degrees (f)
Mix the salt, yeast, warm water, and two cups of flour. Once blended add another cup and a half of flour and mix to form a soft dough.
On a floured surface, knead the dough for about eight minutes, adding more flour as needed.
Shape the dough into a ball, and place in a bowl. Cover with a damp dishtowel and allow to rise until doubled (about one hour.)
In the meanwhile, prepare desired pizza toppings.
Punch down the dough.
Preheat oven to 450 degrees (f).
Cut the ball of dough in half. Roll into two pizza crusts.
Sprinkle baking sheets or pizza stone with cornmeal, and transfer crusts onto the sheets or stone. Allow to rise for fifteen minutes at room temperature.
Add toppings to crust and bake for 20 minutes.
Mix the salt, yeast, warm water, and two cups of flour. Once blended add another cup and a half of flour and mix to form a soft dough.
On a floured surface, knead the dough for about eight minutes, adding more flour as needed.
Shape the dough into a ball, and place in a bowl. Cover with a damp dishtowel and allow to rise until doubled (about one hour.)
In the meanwhile, prepare desired pizza toppings.
Punch down the dough.
Preheat oven to 450 degrees (f).
Cut the ball of dough in half. Roll into two pizza crusts.
Sprinkle baking sheets or pizza stone with cornmeal, and transfer crusts onto the sheets or stone. Allow to rise for fifteen minutes at room temperature.
Add toppings to crust and bake for 20 minutes.