Ingredients
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3/4
-
3/4
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2 1/4
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3/4
-
1/4
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1/2 - 2/3
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2
-
-
-
-
-
-
-
-
Directions
Eating Well’s Whole Wheat Pizza Dough,Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.,Great… made a super pizza with olive oil and crushed garlic spread on the crust and topped with roasted veggies (beets, red potatoes, red onions, yellow squash, tomatoes, and spinach). My husband raved about how good it was… said it was the best pizza I ever made.
Thanks!,This is a terrific recipe. This crust is super easy has a really nice flavor and texture. I like that I don’t have to plan for a lot time for crust to rise. Thanks for posting. It is a family favorite. I make it about once a week now. Sometimes I add about a tsp or so of garlic powder to the crust. Last night’s was loaded with pesto and tons of fresh garden veggies. Yum!
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Steps
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1
Done
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Combine Flours, Yeast, Salt, and Sugar in a Food Processor; Pulse to Mix. |
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2
Done
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Combine Hot Water and Oil in a Measuring Cup. |
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3
Done
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With the Motor Running, Gradually Pour in Enough of the Hot Liquid Until the Mixture Forms a Sticky Ball. the Dough Should Be Quite Soft. If It Seems Dry, Add 1 to 2 Tbsp Warm Water; If Too Sticky, Add 1 to 2 Tbsp Flour. |
|
4
Done
|
Process Until the Dough Forms a Ball, Then Process For 1 Minute to Knead. |
|
5
Done
|
Transfer the Dough to a Lightly Floured Surface. |
|
6
Done
|
Spray a Sheet of Plastic Wrap With Cooking Spray and Place It, Sprayed Side Down, Over the Dough. |
|
7
Done
|
Let the Dough Rest For 10 to 20 Minutes Before Rolling. |
