Amazing Whole Wheat Pizza Crust
First of all, I used 3-1/4 cups of whole wheat (no all-purpose) flour for the recipe.
I found that this recipe did NOT yield enough dough for 2 amply-sized thin crust pizzas. My pizza stone is about 14" in diameter and when I rolled out my halved thin crust pizza dough, the dough was pretty much like a cracker and the crust not too far from that description. Next time, I will not half the dough even for a thin crust.
I baked the pizzas both ways. 1) baking at 500 for a few minutes then adding the ingredients and baking at 425 until the cheese was melted, etc. 2) baking at 350 for about 20 minutes. Given the amount of toppings I used, I found that the traditional #2 method worked better for me, although not by much.
I couldn't even compare this to a regular white crust made with bread flour, but seeing as I was looking for a healthy alternative, the whole wheat crust sufficed (by taste, not texture). Next time I will definitely use the whole lot in one 14" pizza.
2 users found this review helpful
Jul. 3, 2007