This pizza crust puffs slightly to a medium thickness that stands up well to both meats and vegetables.
Yield: 2 10-inch pizza crusts
- 1 cup water, heated to 105 to 115 degrees F
- 2 tsp. active dry yeast
- 2 tsp. sugar
- 2 cups whole-wheat flour
- 1 T. olive oil, plus extra to coat bowl
- 1 tsp. salt
In small glass bowl, combine water, yeast and sugar. Set aside about 5 minutes, until yeast blooms.
Place flour in bowl of stand mixer fitted with dough-hook attachment. Turn mixer on low and add olive oil. Pour in yeast mixture and gently scrape sides of bowl as it mixes.
Add salt and turn mixer to medium. Mix until dough comes together in ball. Turn dough onto floured surface and knead for 3 to 5 minutes, until dough comes together with smooth surface. Form dough into ball.
Place dough in large bowl lightly coated with olive oil. Cover with dish towel and let dough rise for about 1 hour, until doubled in size.
Preheat oven to 425 degrees F.
Punch down dough and turn it onto floured surface. Divide dough in two pieces. Using rolling pin, roll each piece of dough into 10-inch circle. Place dough on greased pizza pan or pizza stone.
Use fork to poke holes in several places in dough. Layer on your favorite sauce and toppings. Bake for 10 to 12 minutes, until edges of crust are browned.
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