Whole Wheat Pizza Crust

Name: Whole Wheat Pizza Crust
Yield: 3
Ingredients: 1 ½ cups warm water (105° to 115°F); ¾ tsp granulated sugar; 1 ½ packages active dry yeast; 3 tbsp vegetable oil; ½ tsp salt; 3 cups all-purpose flour; 1 ½ cups whole wheat flour; Vegetable oil for brushing

Nutritious pizzas start with this whole-wheat crust. One recipe makes enough for three pizzas.

Nutritious pizzas start with this whole-wheat crust. One recipe makes enough dough for three pizzas. You can either bake the crust in the oven or on top of the stove in a skillet. If not using the entire batch right away, rub a little olive oil onto the dough and store overnight in the refrigerator or freeze for later use.

Makes 3 servings

Ingredients

1 ½ cups warm water (105° to 115°F)
¾ tsp granulated sugar
1 ½ packages active dry yeast
3 tbsp vegetable oil
½ tsp salt
3 cups all-purpose flour
1 ½ cups whole wheat flour
Vegetable oil for brushing

Directions

In a large bowl combine water and sugar; sprinkle yeast over water. Let stand 5 minutes or until bubbles begin to appear. Stir in oil and salt. Stir in flours until combined. Knead on a lightly floured surface about 3 minutes or until dough is smooth. Cover; let rise 10 to 60 minutes.
Divide dough into three portions, using one portion per pizza.
For Oven Pizzas: Preheat oven to 450°F. On a lightly floured surface, roll one portion of dough into a circle 11 inches in diameter. Place on a baking sheet and brush with oil. Bake about 10 minutes. Add toppings and finish pizza according to recipe.
For Skillet Pizzas: Roll one portion of dough into an 8-inch-diameter circle. Preheat a 9-inch skillet over medium-high heat. Brush dough with oil and place oil-side down in hot skillet. Cook over medium-high heat 3 minutes. Brush upper side with oil; with pancake turner, flip crust. Turn burner off. Add toppings according to recipe and tent with foil until cheese is melted.
To Freeze Dough: Roll unused portions into balls. Place balls on a metal baking sheet 2 inches apart and freeze 1 hour. Transfer to individual freezer-safe storage bags and freeze up to 3 months. To thaw, remove bag of dough from freezer and place in refrigerator overnight.

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