Prep 20 mins
Cook 5 mins
From the book You on a Diet, by Drs. Roizen & Oz Wheat ratio is adjustable to your liking, see recipe. Doesn't taste diet to us, we LOVE wheat pizza crusts. Don't forget to check your yeast expiration date! I hate making the whole thing only to find out it failed! We use a pizza screen, available at your local restaurant supply for a minimal cost, to get a nice bake on our crust.
- 14.79 ml dry yeast
- 0.59 ml white sugar
- 354.88 ml warm water
- 354.88 ml whole wheat flour
- 354.88 ml all-purpose flour
- 4.92 ml ground kosher salt
- 14.79 ml olive oil
- extra olive oil or nonstick cooking spray
- In a small bowl, combine yeast, sugar, and warm water. Do not exceed 115*F or you'll kill the yeast! Allow 10 minutes for the yeast to do its thing.
- Meanwhile in a large bowl, mix flours & salt. *After you've tried the recipe as is, you can increase the wheat ratio in 1/2 cup increments, decreasing the all purpose, to a maximum of 2 1/2 cups wheat to 1/2 cup all purpose.
- Add the yeast mixture and mix thoroughly.
- Add 1 tablespoon olive oil.
- Knead for 2 minutes or until dough is smooth.
- Cover bowl and let rise in a warm area until doubled in size.
- Preheat oven to 450*F.
- Punch down and knead for 1-2 minutes.
- Divide into 4 equal portions & roll into balls.
- Lightly coat a baking sheet or pizza pan with olive oil or nonstick spray.
- Roll one ball into a 10-12 inch crust circle, either on counter with flour (or cornmeal & flour mix like some pizzerias) or directly on baking sheet. Transfer to baking sheet, if needed.
- Poke with a fork 4-6 times & bake for 5 minutes.
- Remove from oven and add your favorite toppings.
- Additional dough can be stored in your fridge for a couple days. Or roll, bake, wrap & freeze as "blanks" for up to 3 months.