Whole-Wheat Pizza Crust – a delicious recipe with active dry yeast, safflower, natural granulated sugar, whole-wheat flour, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
2
In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.
3
Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.
4
Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.
5
Sprinkle two 12-14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.
708
kcal
Calories
17
g
Fat
122
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 envelopes active dry yeast, 1/4 cup safflower or extra-virgin olive oil, 2 tablespoons natural granulated sugar, 2 cups whole-wheat flour, and more.
Yes, Whole-Wheat Pizza Crust falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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