Best Whole Wheat Pizza Crust Fleischmann Recipes

EASY WHOLE WHEAT PIZZA DOUGH

Steps:

• Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
• Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
• Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
• Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
• On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
• Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
• Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

WHOLE WHEAT PIZZA CRUST FLEISCHMANN

Steps:

• Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
• Combine sugar into water, add yeast. Set aside.
• Combine flours and salt.
• Pour in yeast and corn oil.
• Mix or hand knead for 3 minutes.
• Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
• Punch down and divide for two crusts.
• You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.

WHOLE WHEAT PIZZA CRUST

Steps:

• In a small bowl, dissolve sugar into water. Add yeast and stir. Let sit for 10 minutes in a warm spot for yeast to grow. It should look foamy on top when it is ready.
• Meanwhile, mix whole wheat flour, all-purpose flour, and salt in a large bowl.
• After yeast has developed for 10 minutes, add it to the flour mixture and mix. Once it is blended, add the olive oil. Knead for 2 minutes (until oil is fully incorporated). It will probably be quite sticky.
• Cover the bowl of dough with a damp towel and leave in a warm place for dough to rise. The dough should approximately double in size (this can take 20-60 minutes).
• Turn dough onto floured surface and knead for a couple minutes. If your dough is still sticky, you can incorporate more flour while kneading until it is easy to handle (I usually need to add another tablespoon at least).
• Divide dough into 4 balls. each ball will make one pizza (approximately 10 inches, depending how thin you roll it out), or 1 calzone. Dough can be refrigerated for a day or two, or frozen for longer.
• Lightly oil pizza pan before putting dough on it. Bake each pizza at 450F for 10-20 minutes (time will vary depending on the amount of toppings). You can pre-bake the crust for a few minutes if you like to keep the crust drier (often a good idea if you use a lot of "wet" ingredients, like fresh pineapple).

WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE

Steps:

• Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
• Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.

WHOLE WHEAT PIZZA CRUST

Steps:

• Mix water, oil, honey and yeast.
• Add wheat gluton, garlic powder (optional) and two cups of the flour.
• If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
• Knead about 7 minutes in your mixer.
• If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
• If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
• After you roll the dough out pierce the rolled out pizza dough with a fork.
• Bake the pizza crust 450 degrees for about five minutes.
• Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
• Repeat for the second crust.

WHOLE WHEAT PIZZA CRUST

Steps:

• Preheat oven to 400 degrees.
• In medium bowl, dissolve yeast in water and let sit until foamy. Add flour; mix until well combined. Stir in salt. Cover bowl with plastic wrap and let rise in warm place 45 minutes.
• Lightly coat 12 inch pizza pan with nonstick cooking spray. Scrape dough out of bowl and onto prepared pan. With floured hands, press dough into circles to edges of pan.
• Bake 15 minutes or until edges are brown and crisp. Top as desired.