Whole Wheat Pizza Crust

Never buy pizza dough again! It’s so easy to make, you can skip store-bought crusts and packaged dough full of preservatives. This basic whole-wheat crust has a traditional rise and is sturdy enough for little hands to work it.

Sharon Bowers

Whole Wheat Pizza Crust

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    1 package active dry yeast 1 teaspoon salt
    1 cup warm water 1 1/2 cups all-purpose flour, plus a little more for kneading
    1 teaspoon sugar 1 cup stoneground whole wheat flour
    2 tablespoons extra virgin olive oil


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    • 1

      In a large bowl, combine the yeast, warm water and sugar. Stir well with a fork and let sit for 10 minutes, until the mixture is frothy.

    • 2

      Add the olive oil and salt. Stir in the flours, mixing to form a shaggy dough. Sprinkle a little flour onto a clean work surface, turn out the dough, and knead it for 3 to 4 minutes until smooth and springy. Return the dough to the mixing bowl and cover with plastic wrap. Let the dough rise at least 1 hour before using.

    • 3

      To use the dough, preheat the oven to 475 degrees F. Sprinkle a work surface generously with flour. Divide the dough in half and pat each half into a disk. Place each disk on a baking sheet and top with sauce. Bake for 10 minutes. Remove from the oven, add the remaining toppings, and bake for an additional 10 minutes, until the cheese is melted and bubbly.

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