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Whole Wheat Pizza Crust Recipe

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This recipe for Whole Wheat Pizza Crust, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Trescott
Added: Thursday, February 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 oz. active dry yeast
1 tsp. sugar
1 1/2 cups warm water
1 tbsp. olive oil
1 1/2 cups whole wheat flour
2 cups bread or all purpose flour
(Can add a little corn meal in place of some of the flour)
1 tsp. salt

Directions:
Directions:
Sprinkle yeast & sugar over warm water and stir to dissolve. Let stand until foamy, about 5 min. Combine the rest of the ingredients in a large bowl. Pour yeast mixture into bowl and stir all together until dough cleans side of bowl. If dough is too dry, add more water, 1 tsp. at a time. Knead dough on floured surface until smooth and elastic, 8-10 min. Transfer dough to oiled bowl; turn oiled side of dough up then. Cover with plastic wrap and cloth towel. Let rise in warm place until doubled in size--about 25 min. Divide dough into 2 parts. Shape into balls, and let stand 5-10 min. Grease 2 pizza pans and sprinkle with corn meal. Roll each ball of dough on lightly floured surface to 12" circles. Transfer rolled dough to pans. Add toppings. Bake at 425 degrees on lowest rack until crust is golden 15-20 minutes.

Pizza dough can be refrigerated for up to 2 days. Allow dough to stand at room temperature, covered for 2 hours before shaping.

To pre-bake crusts, bake in preheated oven at 425 degrees, until set and lightly golden, 6-10 min. Crusts can be refrigerated or frozen for later use.

Number Of Servings:
Number Of Servings:
2 12
Personal Notes:
Personal Notes:
My mom (your grandma!) loves this crust. (Hmmm....or does she "love" that I make it for her!

 

 

 

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