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Prep 3 hrs
Cook 20 mins
A nice change from typical pizza crusts. Prep time includes rising times.
Make and share this s'kat's Hearty Whole Wheat Crust recipe from Food.com.
- 1 package yeast
- 1 teaspoon sugar
- 1⁄2 cup water
- 2 tablespoons water
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1⁄2 cup whole wheat flour
- 3⁄4 teaspoon sea salt
- 2 teaspoons olive oil
- 1 1⁄2 tablespoons cornmeal
- 1⁄8 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- Stir yeast and sugar into warm water and let proof until foamy.
- Mix flours and salt in separate bowl.
- Create a well in the center: add yeast mixture and mix until dough begins pulling away from side of bowl.
- Add oil.
- If dough sticks to side of bowl, add more flour, one tablespoon at a time, until dough leaves side of bowl but is still soft.
- Place dough in oiled bowl, turning once to coat.
- Cover and let rest in warm, draft-free area until doubled in size, about 1 1/2 hours.
- Remove from bowl and punch down.
- Mix together the olive oil, garlic, parmesan and herbs.
- Using your hands, work this into the dough.
- Cover and let rise until doubled in size again.
- When ready, remove from bowl and shape crust.
- Add desired toppings, and bake in a preheated 425-degree oven for about 20 minutes.
This makes a fantastic pizza dough. I made one plain for pizza and put the herbs in another to make cheesy breadsticks. They both turned out great. I used brown sugar instead of white refined sugar, and added vital wheat gluten also. Thanks for posting this.
Another terrific pizza dough, S'kat! We topped ours with olive oil, minced garlic, pears and gorgonzola (amazing combo, by the way, I recommend it highly!) This has a terrific homey wheat flavor. As with all your pizza doughs, I find the addition of cornmeal really a magic touch that truly "makes" the dough. I used dried herbs, which still were delicious. I used whole wheat pastry flour plus a Tbs of vital wheat gluten to make this even more "whole wheat". I forgot to add the parmesean, but one of the great things is that your pizza doughs are very versatile! Thanks for another great recipe!