Whole Wheat Pizza Crust!

Okay,

It has been a really long time since I have posted a recipe and I attribute it to business.  This means I have less time to be creative and try out new things.  Tonight, however, tonight was different. 

I took my first whack at a whole wheat pizza crust.

 

I think it turned out pretty good.  Here is what I did:

CRUST (makes 2 pizzas)

1 package active dry yeast

1 1/4 cup warm water (DO NOT EXCEED 115 degrees!!!)

1 tsp sugar

1 T olive oil

1 tsp salt

2 1/2 cups Whole Wheat flour (plus some for kneading)

You want to place the yeast in a large bowl and add the water.  The reason why you don't want the temp of the water to get higher than 115 is because you will kill the yeast and your dough won't rise (PROBLEM!).  Then you stir in the sugar and let this mixture rest for 5 minutes.  (You will see the yeast popping up in the water.  This is a very good thing).

After 5 minutes, add the oil and the salt and stir.  Then begin to stir in the flour 1 cup at a time.  The dough will become slightly stiff and pull away from the sides of the bowl.

Then you want to turn the dough out onto a surface that has a little bit of the flour on it.  You will now knead the dough for about 8 minutes or until you don't feel any lumps in it. (In recipes they call this "smooth").

After you are done here, you want to lightly coat the dough with olive oil, place back into the bow, cover and let raise for about 45 minutes.  (They call this "double size" in recipes)

**If your dough is not increasing in size, you killed your yeast and should probably start over**

While your dough is rising, it's time to prep the sauce and toppings!

SAUCE (makes enough for both pizzas)

1 can tomato sauce

2 tsp minced garlic (about 2 cloves fresh)

1 tsp dried oregano

1 tsp sugar

1/2 tsp crushed red pepper

1/2 tsp fennel seed

salt to taste

You just want to mix all of these ingredients together.  **Be sure to taste it!!!**

Also now is the time to get any cheese (about 8 oz mozzarella per pizza) and other toppings ready for assembly!  

Preheat your oven to 450 degrees now!

After your dough is done rising, you get to punch it down (fun part) and split into two equal parts.  You can either make both pizzas or store the other for a later date by wrapping it in plastic wrap and freezing it!

 

Now you get to spread the dough out onto a greased either baking sheet or pizza pan and poke holes in it with a fork!

This is a fun part to do with the kids.  I always loved doing this when I was one!

As you can see, it will cover most of one whole baking sheet.  Now you will put your crust in the over for about 10 minutes.  Remove your crust from the oven and top your pizza (sauce, parm cheese, toppings, mozzarella)!  Again this is a fun part for the kids!  (I took my crust off the hot pan and placed it on a cooling rack so I didn't get burned while assembling!)

Once your pizza is ready, place it either back on the baking sheet or on your baking stone (preheated in the oven) and bake for about 15-17 minutes (bake time may vary depending on oven) or until your cheese is bubbly and brown!

 

Once it is done, remove it from the oven and let it cool for about 5 minutes.  Then you can cut it and enjoy!

 

Please let me know how yours turns out!  I really enjoyed mine! 

Let us talk basic kneads!