- 2
Ingredients
- 4 cups whole wheat flour
- 1 tablespoon yeast
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water (110° F)
Preparation
Step 1
Pre-heat pizza stone in 500° F oven for about 30 minutes.
In a mixer or mixing bowl, add water and then remaining ingredients, adding enough flour to clean sides of the bowl. Knead dough 3 to 5 minutes or until gluten is developed. Remove from bowl. Use about 1 to 1 1/2 pounds of dough per crust. Make the pizza dough stiffer than normal bread dough so that it will be easy to roll out without stickiness. Roll out the pizza crust on cornmeal or semolina dusted pizza paddle, or pizza pan. Brush crust with oil and prick with a fork.
Pre-bake 5 to 8 minutes. Remove with paddles and proceed with favorite toppings.
Notes:
• Crust Variations:
Garlic - Add 4 or more garlic cloves chopped, minced, sautéed if desired.
Herbed Dough: - Add 4-10 tablespoons minced fresh herbs or 2-6 tablespoons dried herbs such as oregano, basil, tarragon, sage, rosemary, marjoram, or Italian seasonings while kneading dough.
Seeded Dough: Add 4 tablespoons toasted sesame seeds to dough while kneading. Substitute sesame oil for olive oil.
• Hint: Make a triple batch of pizza dough crust and pre-bake the pizza shells for approximately 5 to 8 minutes. Be sure to pierce the dough with a fork to avoid bubbles. Wrap well, and freeze for later use.