Prep 1 hr
Cook 20 mins
A co-worker brought this in for me to try. She got it off a website but I don't know which one. I'll try it this weekend for sure!
- 1 cup all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon salt
- 2 packets active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 1⁄4 cups warm water, plus
- 1 tablespoon warm water (105 F to 115 F)
- In a large mixing bowl, combine all dry ingredients except sugar and yeast.
- Stir together thoroughly and form a well in center.
- Blend remaining ingredients and pour into well.
- Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball.
- Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic.
- Shape into ball, place in lightly greased bowl and turn once to grease entire surface.
- Cover bowl with clean towel, place in a warm, draft-free location and let rise until double.
- Punch down dough, form into a small circle and place on floured work surface.
- Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like).
- Fold dough in half and in half again.
- Place"wedge" onto greased pizza pan that's been"dusted" with corn meal.
- Unfold dough and crimp edges to form a crust.
- Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.
I really enjoyed having a change of crust, and this one was not only good in taste but also in texture. It was not over crispy or deep pan, but just a normal hand tossed type of pizza. I ended up using malt flour instead of the wheat flour, but it seemed to work pretty well anyway. Generally, I'm glad to see some healthier options for pizza crusts out there. This is definitely one of the best! THANK YOU!!
Fantastic!!! I absolutely loved this dough. Perfect for one extra large thick crusted pizza. My non whole wheat eating husband even loved it and requested that I make it more often. Thanks for posting!
I've used this recipe a couple of times now with good results. It does seem that I always have to add more flour (about half a cup this time) to be able to form it into a good dough. This time I even used slightly less water and only one tbsp olive oil. I'll try using even less next time.