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Whole Wheat Pizza Crust
Cooking with Paula Deen
, Jul/Aug 2007
1 (1/4-ounce) envelope active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (105º-115º)
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons salt
In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes.
In the work bowl of a food processor, combine whole wheat flour, all-purpose flour, and salt. Pulse several times to combine. With processor running, slowly add yeast mixture. Continue running processor until mixture is combined and forms a ball.
On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour, or until doubled in bulk.
Preheat oven to 450°.
On a lightly floured surface, roll dough out into an 18-inch circle.
Sprinkle a pizza stone evenly with cornmeal. Place dough round on top of stone, folding edges over to form crust. Prick dough with a fork.
Follow the instructions for
Roasted Eggplant and Caramelized Onion Pizza
, or add desired sauce and toppings and bake for 15 to 20 minutes
Makes 1 (15-inch) pizza crust
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