Whole Wheat Pizza Crust


1 Cup Whole Wheat Flour

1/2 Cup All-Purpose Flour

2 1/4 tsp quick-rising yeast (yay for fast-rising technology)

2/4 tsp salt

1/4 tsp raw sugar

1/2-2/3 Cup hot water (120-130F)

2 tsp EVOO


In the bowl of an electric mixer fitted with a dough hook combine and quickly mix flours, yeast, salt and sugar.  With the machine on low slowly pour water over the dry mixture…adding just enough water so the mixture forms a cohesive ball but is still pretty moist.  Let the machine run for about another minute to knead the dough.  Transfer the pizza dough to a lightly floured/oiled surface and cover with Saran wrap for about 15 minutes (the quick rising part!).

Preheat the oven to 450F.  Now slowly stretch out/shape the dough into whatever pizza formation you can conjure up.  Once you add your toppings (check out my pizza ideas page)  place your pizza on a pizza stone in the oven or on a pizza/baking sheet.  Bake for about 12-15 min…I like to cook it until the crust is slightly brown…or if you’re using cheese, until the cheese is browning on top.


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