Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Amazing Whole Wheat Pizza Crust

This post may contain affiliate links. Please read my disclosure policy.

I can’t think of one person I know that doesn’t love pizza.  Traveling husband and I are no exception.  Recently we were in Chicago and had deep dish pizza twice in 4 days.  I think it’s more truthful to say we ate deep dish pizza everyday of our trip but only went to two restaurants.  Left over pizza is the best! 

I’m always looking for ways to make this American staple a little healthier so this whole wheat pizza crust caught my attention.  Since I was on a roll with yeast this week (ha-ha yeast roll), I thought there’s no better time to try making home-made pizza crust. 

I found this recipe on Tina’s blog Carrots ‘N’ Cake but was originally posted on cdKitchen.com.  We’re very happy with the end result.  I’ll try to cut the recipe in half next time as this made two large pizzas with an average crust, not too thin, not too thick.  The point is I will make this again.  It’s a keeper.

Our local Wegman’s grocery store has a home-made pizza section with fresh sauce and grated cheese ready to take home.  You can even buy pizza crust dough already made.  All you have to do is roll it out, slap the toppings on and bake.  But what fun is that?  I did pick up some sauce however, and grabbed the cheese too.  I thought it would be a little over the top to make everything from scratch!  Nobody likes an over-achiever!

The ingredients are simple: 
1 teaspoon sugar, water, yeast, olive oil, salt, whole wheat flour and all-purpose flour.
First dissolve the sugar in warm water (110 degrees).
Sprinkle the yeast on top.
Let it rest for about 10 minutes until foamy.
Stir in the olive oil and salt.  Then mix in the whole wheat flour and 1 cup of the all-purpose flour until the dough starts to come together.
Tip the dough out onto a surface floured with the remaining all-purpose flour, and knead until all the flour has been absorbed, and the ball of dough becomes smooth. 
About 10 minutes.
Work it, work it!  Kneading action 🙂
Place the dough in an oiled bowl, and turn to coat all sides.  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 a thick crust.  Form into a tight ball and let rise for about 45 minutes, until doubled in size.
Preheat the oven to 425 degrees.  Roll a ball of dough with a rolling pin (I still have it!) until it will not stretch any further.  Then drape it over both your fists and gently pull the edges outward while rotating the crust.  
When the circle has reached the desired size, place on a well oiled pizza pan. 
Repeat with the second dough ball.
Top pizza with your favorite toppings (sauce, cheese, meats or vegetables.) 
I used sauce from Wegman’s, red onion, olives and cheese. 
Bake for 16 to 20 minutes – depending on the thickness – or until the crust is crisp and golden at the edges.
Pizza’s ready!
Slice it up and dish it out.
Very nice crust, crispy on the bottom, soft and hardy on the edges.
What are your favorite pizza topping?  Are you a meat-lover or vege kinda pizza person?

Amazing Whole Wheat Pizza Crust
Ingredients:1 teaspoon white sugar
1 1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle 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.

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 crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

~~~~~~~~~~

Don’t forget to share with those you love!
Thanks so much for stopping by ~ Tricia

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  3. Fledderjohann

    I am having a wonderful time reading your posts. I've shared your site with several other family members, too, as we're all so proud of you–for cooking, for sharing, for writing, etc. I will be making the cinnamon rolls when next our staff meets. They're just too much for only the two of us! Thanks, Tricia!!

    Reply