Summary: Enormous pizza fans, we adapted this crust recipe from one we found on allrecipes. It's a lovely alternative to the standard white-flour crust.
Yield: 1 crust
- 1 teaspoon white sugar
- 1½ cups warm water (110° F/45° C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1½ - 2 cups all-purpose flour
In a large bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
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. You might (will probably) need to add another few tablespoons of flour. This is ok. 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.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Heat your oven to 450-475-- HOT. Roll out your crust, place on parchment, brush the crust with extra virgin olive oil and bake (without toppings) for 6-8 minutes.
Remove crust from oven (we use our pizza peel), dress with your favorites sauce/toppings/cheeses and return to oven for another 8 minutes or your preferred doneness.