September 7, 2010


We love pizza in our house, but really prefer to eat whole wheat crust.  This is a simple and easy whole wheat crust. 

  • 1 1/2 cups warm (115 degrees) water
  • 2 packets ( ounce each) active dry yeast
  • 1/4 cup olive oil, plus more for bowl
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 4 cups King Arthur's white whole-wheat flour
  • Corn meal for dusting

Place water in a large mixing bowl and sprinkle with the yeast. Let stand 5 minutes. 

In bowl with yeast, whisk honey, oil, and salt. Stir in flour with a wooden spoon until a sticky dough forms or use the bread hook on your mixer. Transfer to an oiled bowl and brush top of dough with olive oil. Cover bowl with plastic wrap and let stand in a warm spot until dough has doubled in size, for approximately 1 hour.

Preheat the oven to 425 degrees or preheat pizza stone.

Turn the dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 3 to 4 balls (each ball will make a 8 to 12 inch pizza).  Form the ball into a crust; place on pizza pan or stone dusted with corn meal.

Top with your favorite toppings and bake for 15 to 17 minutes......enjoy!

Note:  If you wish to freeze your dough to use later.  Form into crusts and separate with wax or parchment paper place in large freezer bag.  Freeze in a freezer bag up to 3 months. Bake from frozen.  Top your frozen crust and bake as directed above.  This is a great way to have fresh pizza anytime!

Click here for a printable version of this recipe from Culinary Collage.

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