Foolproof, Whole Wheat Pizza Crust

Servings: 1, 12-inch pizza crust (4-6 people)

 

Ingredients:

  • 1 tsp sugar
  • 1 package yeast (or 2 1/4 tsp if using the yeast in a jar)
  • 1 1/4 cup lukewarm water
  • 1 tsp sea salt
  • 1 T olive oil + extra for brushing crust
  • 2 1/2 cups 100% Hard whole wheat stone ground flour + extra for kneeding
  • 1/4 cup organic whole flaxseed

Directions:

  1. Pour the warm water into a bowl of a stand mixer. Add the sugar and stir to dissolve, then add the yeast.
  2. Let the yeast “proof” for 5-10 minutes.
  3. Add the salt* and olive oil. Mix with a hand whisk for 30 seconds.
  4. Connect the dough hook to your machine. Add one cup of flour and turn your machine to a slow speed. Continue to add and mix the flour a half cup at a time until the dough is beginning to form.
  5. Add the flaxseed and let the machine run for a minute or two until the dough is formed.
  6. Once mixed, knead for 5 minutes by hand or with the dough hook on low-medium speed. If the dough is too wet, add up to 1/3 cup more whole wheat flour.
  7. After kneading, the dough should be smooth and elastic. You can test it by poking it with your finger – it should slowly bounce back. If it does not do this, keep kneading until it does.
  8. Place the dough in a bowl coated with a bit of olive oil. Toss the dough to coat all sides. Place a clean towel over the top and let rise for 60-75 minutes in a warm place. You may turn your oven to 200F and leave the door open to create a warm environment. Be careful your oven is not too hot though or the dough will start to bake!IMG_2947
  9. Preheat the oven to 475F. If you have a pizza stone, you may place this in the oven while it is preheating to make your crust extra crispy.
  10. Punch the dough down and separate into two balls. (You may freeze one of them at this time if you only need one)
  11. Place some extra flour on the countertop and roll out the pizza dough into desired shape.IMG_2948
  12. Top the dough with sauce and desired toppings. Bake for 12-15 minutes.
  13. Enjoy!

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