Can-Do Cooks: Perfect Whole Wheat Pizza

I’m the Can-Do Cook who’s constantly searching for the “best” recipe for everything that I like to cook, so I’m always trawling cooking websites and food blogs to try to find that perfect blend of ingredients.  I’m also interested in healthier ways of eating and trying new and better takes on those favorite comfort foods.

The perfect thin and crispy pizza crust is something that I’ve always longed for. And even better? A whole wheat version that doesn’t require a day to rise or a ton of physical exertion in the mixing and kneading.  Well readers, I’ve found it, and it’s become a favorite weekend dinner in my house.  It doesn’t even need a special pizza pan, and in fact, I often just use a cookie sheet smeared with a bit of olive oil and the pizza crust always comes out thin and crispy. You can even substitute the white flour and whole-wheat flour measurements for 3 1/2 cups unbleached white whole-wheat flour. For best results, I like the King Arthur Flour brand.  Enjoy!

AMAZING WHOLE WHEAT PIZZA CRUST

(Original source:  www.Allrecipes.com)

INGREDIENTS:

1 teaspoon white sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1 1/2 cups all-purpose flour

DIRECTIONS:

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Give it a try and do let me know what you think.

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1 Comment (+add yours?)

  1. Trackback: Marmalade meditation « Being Sarah

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