2 hrs 15 mins
I modified a recipe from the Williams-Sonoma Complete Entertaining Cookbook. It makes enough dough for 3 large pizzas or 12 small personal pizzas. I just freeze the left-overs. This is the delicious result that I got!
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For the sponge
For the dough
- 1Combine sponge ingredients in a large mixing bowl.
- 2Stir with a wooden spoon until sponge is smooth.
- 3Cover sponge with a warm, damp towel and let it rest in a warm draft-free place for 30 minutes.
- 4After the 30 minutes, add the dough ingredients to the sponge.
- 5Beat ingredients with a wooden spoon until the dough is well mixed.
- 6Turn the dough out onto a floured surface, and knead the dough until it is smooth (about 15 to 20 minutes).
- 7After kneading, place the dough into a lightly-oiled bowl and turn the dough to make sure that it is covered with the oil.
- 8As with the sponge, cover the dough with a warm, damp towel and allow it to rise for 1 hour.
- 9After the dough is finished rising, it should be ready to turn into pizza! I usually cut the dough into 3 equal portions, freeze 2 for later, and use one for a large pizza.
- 10PIZZA BAKING INSTRUCTIONS:.
- 11Preheat your oven to 475 degrees.
- 12To ensure tastiness and nonstickiness, cover your pizza pan with cornmeal before working the dough on the pan.
- 13After adding your favorite toppings to the crust, bake the pizza for 12 to 15 minutes or until the crusts have browned a bit and your toppings look delicious.
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Nutritional Facts for Easy Whole-Wheat Pizza Crust
Serving Size: 1 (163 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 350.7
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 586.9 mg
- Total Carbohydrate 56.4 g
- Dietary Fiber 7.7 g
- Sugars 0.2 g
- Protein 10.7 g