1 Tbsp Dry Active Yeast
1 c warm water, 110 – 115 F
1 1/2 c whole wheat flour
1 1/2 c white flour
2 tsp sugar
1/2 tsp kosher salt
2 Tbsp Canola or Olive Oil
Dissolve yeast in warm water. Allow mixture to rest for 5 minutes. Stir in (all but a 1/2 c of the) flour, sugar, salt and oil. Knead in remaining 1/2 c of flour by hand (maybe a Tbsp or two more, if needed) for about 5 minutes. Dough will be smooth and elastic.
Coat dough with oil, put in a bowl, cover bowl with plastic wrap and a hot, wet towel. Allow dough to rise about 15 minutes.
Preheat oven to 425F. Grease a 13″ inch pizza pan with a little oil (or dust a pizza stone with corn meal) stretch dough to fit pan. Top as desired, bake 12 – 15 minutes, until cheese is melted and crust is browned.
*Use any proportion of whole wheat and white flour, totaling 3 cups. Be warned though that anything more than 1 1/2 c of whole wheat flour and the dough turns too tough. The more white flour (and therefore less ww flour) the softer the dough will be.
Veggie Pizza
Cheese Pizza for the Girls
Hello! This looks awesome… is it a thin crust or a thicker crust? Thanks!
Hi Mandy, I’d say this is more thick than thin. It’s pretty doughy, but always kneads easily to the edge of whatever size pan or pizza stone I use.
Was that recipe enough for both pizzas or did you double it?
I doubled it!
I blogged about it! Tasty, even though it was hard to manage. Not your recipe’s fault, though. I changed it and left it unattended.
http://losingittheweirdway.blogspot.com/2010/01/hey-there-buckaroo.html