Friday, June 15, 2012

Whole Wheat Pizza Crust

Let's talk pizza night.  It happens about once a week in our house. 

But I'll be honest.  This pizza was born out of a 'crap, I need to use some of this stuff up in the fridge before it dies' moment.  This is how I looooooove my pizza though: chock full of goodies piled on top.  (Supreme is where it's at). 

And the crust.  That's what I'm really here to talk to you about.  This is THE crust.  This is the real deal and so easy you will never buy a prepackaged, overpriced, plastic-tasting joke of a crust again.  You can make it thick or thin, round or rectangle, one pan or two personals.  Just proof some yeast, toss in a bit of flour, beat it up (aka knead it), then let it rise while you catch up on The Bachelorette

In a couple of hours, you're ready to roll it out and top it with whatever your little heart desires (or whatever the fridge is preparing to kill).

Whole Wheat Pizza Crust

2 1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 tablespoon honey
1 teaspoon olive oil
1/2 teaspoon salt
1 cup whole wheat flour
1/2 cup all-purpose flour

In the bowl of your electric mixer fitted with a dough hook, combine yeast, warm water, honey and olive oil and mix with a spoon.  Let sit for 10 minutes until foamy, then add salt and flours.  Mix on low speed until just combined, adding more water, one tablespoon at a time until dough forms a tacky, but firm ball. Knead for 5-6 minutes.

Spray or brush a seperate bowl with olive oil or cooking spray.  Add dough, turning once, then cover with a damp towel and set in a warm place to rise for 1 1/2-2 hours. 

Roll out pizza dough to desired shape and size and add toppings.  Bake at 400 degrees for 15-20 minutes.

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