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Amazing Whole Wheat Pizza Crust

Reviewed: Nov. 21, 2011
What I liked best about this recipe is that the directions are very simple. It has basic ingredients, which can be found at the local market, and also instructions that are simple to follow as one, two, and three. It is a fast recipe that produces a yummy crust that can be topped with anything from mushrooms to pineapples. Now, when making the pizza dough I ran into a couple small snags. I was getting the yeast ready, and ended up making my water too hot, which then killed the yeast. The water needs to be around 110 degrees to activate the yeast. If you don’t have a thermometer just heat the water until it is warm, but not scolding hot. Another thing is that I didn’t use all of the white flour the recipe called for. I used about 2/3 cups for my flour when mixing, because if I had added any more it would have made the dough dry. It is good to keep the dough a little moist. I discovered the best way to tell when it is ready, is when it doesn’t stick to my hands when kneading it. I would suggest watching the dough closely, so that too much flour doesn’t get added. The last issue is the timing. I cooked the pizza at 350 for 20 minutes, and it came out well done the recipe said; cook it at 425 for 20 minutes, which would have left the pizza burnt. I strongly suggest you keep to 350 and ignore the 425. If it doesn’t cook all the way in 20 minutes just leave it in for a few minutes longer. I toped my pizza with mozzarella cheese, pepperonis, pineapple and spinach and I loved it!
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