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Whole Wheat Pizza Crust Recipe

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

Contributor:  
Contributor:  
Casey vanderBent
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C. very warm water
1 envelope or 1 T. dry active yeast
1 t. honey
1 T. vegetable oil
1 t. salt
1 ˝ C. whole wheat flour (I use ˝ regular unbleached)
1/3 C. non-fat dry milk powder
˝ C. whole wheat flour (approx.) for kneading

Directions:
Directions:
1. In a medium-sized bowl combine the water, yeast, honey, oil, and salt. Mix well and set in a warm place until it starts to bubble vigorously.

2. Stir in the flour (excluding portion for kneading) and dry milk. Gather together, kneading in enough of the extra flour to make a soft dough that can be kneaded on a lightly floured board.

3. Knead for 10 minutes or until the dough is smooth and elastic. Divide in half and stretch, roll, or press each half into a 12-inch circle to fit a pizza pan. (You may also use the whole portion and press into a cookie sheet.)

4. Bake on the bottom shelf of a 400 degree oven for 10 minutes. Top with sauce and toppings as desired and bake for 10 minutes longer, sprinkle with cheese and bake for 5 minutes longer. (Note: I don’t usually do all of this messing around. I generally just pour on the ingredients, including cheese, and bake all at the same time. It’s “done” when the cheese is melted and the crust is not yet burned.)

Personal Notes:
Personal Notes:
Toppings: I have found that it works best to sauté chopped veggies in a bit of olive oil before adding to the pizza. The flavor is much better and they actually are fully cooked when the pizza is finished baking. Of course, if you like your veggies al dente, then this is not a good choice.

 

 

 

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