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Amazing Whole Wheat Pizza Crust

Reviewed: Jan. 11, 2013
Definitely a keeper! I tried this recipe for the first time last night, and followed the suggestions of substituting 2 TBL honey for the sugar, and all whole wheat flour instead of the mix, and EVOO of course. I did not use a bread machine. Forgot to mix in the italian seasonings, but will try that next time. For thin crust, I agree that this is enough to make 3 crusts. If you want to dissolve the honey in the water and still have it at 110 for the yeast, I suggest starting with very hot water, and let it cool after you mix in the honey. It's winter time and everything is cold here so that method worked perfect for me. I also heated the oven to "warm" and turned it off as soon as it reached temp for a warm place to put the dough to rise. For this too you want the oven to cool a bit as the "keep warm" setting is around 170 for most ovens, and you only need 80-85. For a nice crispy crust, pre-cooking it is a must. I topped it with pesto, smoked chicken and sauteed red onions, mushrooms, arugula, broccoli, shredded carrots & low fat cheese. Very different but delicious!
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