Prep 10 mins
Cook 45 mins
We've used this recipe for years so we've had lots of time to tweak it. The whole wheat adds extra flavour, texture, and its heart smart.
- 1 1⁄2 cups beer
- 3⁄4 cup warm water
- 1⁄4 cup oil
- 3 cups whole wheat flour
- 2 1⁄2 cups white flour
- 2 tablespoons yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- Combine sugar with yeast and warm water, allow to sit until frothy, about 5-7 minutes.
- Combine dry ingredients.
- Mix in the oil, beer, and yeast mixture.
- Knead the dough well, adding flour as needed until the dough is no longer sticky but is still soft and pliable.
- Allow the dough to rise in a warm place. I usually stick it into a slightly warmed oven (no more than 100°F) covered with a clean tea towel. Allow to rise for whatever amount of time you have, I usually let it rise just as long as it takes me to cut toppings and grate cheese for the pizza.
- Role the dough for your pizza pans, your dough should be about 1/2cm (1/4") thick. Allow to rise on the pans for about 10-20 minutes before topping your pizzas.
- Bake in a hot oven (375°-400°F) for about 10 minutes or until the cheese in golden brown and the underneath of the crust is golden brown.
- Slice and enjoy.
A very good pizza base. I love the wholemeal & the kids did'nt even notice. This made 4 large pizzas. Why buy take away when you can make it at home. Thanks for sharing Garden Girl Reviewed as part of PAC 2007.