We all love Pizza, but this crust takes pizza to another level…
Step 1: Whisk 1 cup warm/hot water with 2 packets (about 4 Tablespoons) yeast.
Step 2: Let sit for 5 minutes.
Step 3: Pour yeast mixture into a large mixing bowl with 2 3/4 cups whole wheat flour, 1 teaspoon salt and 1 Tablespoon olive oil. Stir to combine.
Step 4: Add additional warm water until a shaggy ball of dough forms. (much shaggier than the ball in the right picture)
Step 5: Let sit one minute to stiffen. (Meanwhile, preheat oven to 400 degrees F.)
Step 6: Knead dough on a floured surface until a firm ball forms.
Step 7: Place ball in a bowl and cover with a napkin. Let dough rise on top of warm oven for 1 1/2 hours.
Step 8: Once dough has almost doubled in size, roll 2 rounds with a rolling pin on a floured surface.
Step 9: Increase heat to 550 degrees F. (Yes, I know that’s super hot… so try not to singe your eye brows.)
Step 10: Prepare veggies just as you like. (My favorites are: mushrooms, spinach, basil, garlic, onions and tomatoes.)
Step 11: Smear 1 1/2 Tablespoons olive oil onto your pizza stone and sprinkle generously with corn meal. Heat stone in the oven for 10 minutes.
Step 12: Use your hands to stretch out the dough into a thin (but thick enough that it doesn’t break apart) crust.
Step 13: Place crust onto pizza stone and bake for 2 minutes. (This is a good time to get out your sauce, veggies and cheese.)
Step 14: Dress up your pizza as you like. Depending on the amount of cheese on your pizza, your bake time will be different. (Mine took 8 minutes, but I didn’t use much cheese.)
And there you have it! Now you can eat all the pizza your heart desires without feeling like a junk food addict. Plus, who needs all that grease and white flour any ways?
- 1 cup warm water + more as needed
- 2 packets (about 4 Tablespoons) yeast
- 2¾ cup whole wheat flour
- 1 teaspoon salt
- 1 Tablespoon olive oil
- corn meal, for pizza stone
- veggies and cheese, for topping
- In a medium bowl, whisk water and yeast together. Cover and let sit 5 minutes, until foamy on top.
- In a large mixing bowl, combine yeast mixture, flour, salt and olive oil.
- Add warm water slowly, mixing in between each addition until a shaggy ball forms.
- Let sit one minute to firm a bit. Meanwhile, preheat the oven to 400 degrees F.
- Flour a large, clean surface and knead dough until a firm ball forms. (about 10-15 minutes)
- Place ball in a large bowl and cover with a napkin. Let dough rise for 1 and ½ hours on top of the oven.
- Once dough has almost doubled in size, roll out 2 rounds of dough on a floured surface with a rolling pin. (Crust should be thin, but not so think that it breaks apart.)
- Increase heat to 550 degrees F.
- Smear 1½ Tablespoon olive oil on pizza stone.
- Heat stone in the oven for 10 minutes. Meanwhile, prepare veggies.
- Sprinkle generously with corn meal. and place crust on top.
- Bake crust 2 minutes.
- Dress crust as you wish and bake for 6-11 minutes. (The time will vary based on your sauce and cheese choices.)
- Cut pizza into 8 slices with a pizza cutter or very large sharp knife.
- Repeat with the second pizza crust.
- Store extra pizza in an airtight container in room temperature. To last longer than overnight, store in the refrigerator.
