Whole Wheat Pizza Crust
1 3/4 cup white flour
1 cup stone ground whole wheat flour
1 package active dry yeast
1/4 tsp salt
1 cup warm water (110 - 125 degrees)
2 tbsp olive oil
In a large mixing bowl, combine white flour, yeast, and salt.
Add hot water and oil. Water will ideally be between 110-125 degrees for the yeast to react correctly.
Beat with an electric mixer on low for 30 secs. and on high for 3 minutes.
Add remaining flour.
Knead dough until it is moderately stiff, smooth, and elastic. (6 to 8 minutes).
Divide in half and let rest for 10 minutes in a warm place.
Will yield 2 medium size pizza crusts. One can be frozen if you don't need both.
Roll each piece of the dough into a crust, 12-13" round or equivalent.
Prebake at 425 for 12 minutes.
Add desired toppings, and bake an additional 10-15 minutes or until cheese is bubbly.
Serving size is 1/2 of 1 crust, excluding toppings.
Number of Servings: 4
Recipe submitted by SparkPeople user THEBERT99.