My Go-To Whole Wheat Pizza Crust
You guys are the best. Thank you so much for your input from my last post! (And for your sympathy. Good to know I’m among many Chuck lovers.) It looks like it was nearly unanimous — lost recipes brought to the front and a BIG yes to menu plans!
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| Recipe shown: Shaved Asparagus Pizza |
Speaking of long-lost posts, here’s my go-to pizza crust recipe!
It turns out lovely as a regular, hand-tossed crust, and its slightly dense texture will support a lot of toppings.
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You can also throw it on the grill. You haven’t lived until you’ve had a grilled pizza. For tips and instructions for grilling pizza, see these posts:
Grilled Pizza, Revisited (more tips!)
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| Recipe shown: Flatbread Salad Wrap |
I recently discovered how amazing this crust is when you roll it out super thin. It makes a great thin-crust pizza, but go easy on the toppings so it doesn’t get soggy.
It’s really easy to work with, too. Great for calzones. Even grilled calzones.
Whole Wheat Pizza Crust
Ingredients:
1 envelope yeast
1 T sugar
1 1/4 c warm water
2 c whole wheat flour
1 c whole wheat pastry flour (or all-purpose)
2 tsp salt
CornmealDirections:
Combine yeast, sugar and water; let stand for 5 min. Combine flours and salt. Gradually add yeast mixture. Stir until mixture forms a ball (use a stand mixer if you like).
Turn out dough and knead for 5-10 min. (I usually leave it in the stand mixer and let the dough hook do its magic for 5-10 minutes.) Place in a lightly greased bowl, turning to grease top. Cover and let rise for an hour or until double in size.
Preheat oven to 450. Divide dough into two balls. Roll out each ball into a 12-15-in circle. Sprinkle pizza stone with cornmeal. Add toppings and bake for 15-20 min.
Nat's Notes:
1. This makes two medium-sized pizzas or three large thin-crust pizzas.
adapted from Paula Deen
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Katrina @ Warm Vanilla Sugar — February 2, 2012 @ 4:53 pm
This sounds delightful!
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MegSmith @ Cooking.In.College — February 2, 2012 @ 5:02 pm
Wow this looks incredible! I love homemade crust and I HAVE to try grilled pizza when the weather gets a little warmer again :-)
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Natalie replied: — February 3rd, 2012 @ 9:46 pm
Oh, please do! Grilling pizza was one of those “WHY HAVEN’T I BEEN DOING THIS MY WHOLE LIFE” kind of moments :) You’ll love it.
Joanne — February 2, 2012 @ 6:45 pm
I usually use Mark Bittman’s crust recipe as my go-to but I’m always looking to try new versions and find a new best! This looks delicious! Your awesome topping choices don’t hurt.
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Natalie replied: — February 3rd, 2012 @ 9:45 pm
I’ll have to try his! I never thought anything from Paula Deen would be my go-to. (I did tweak it though :))
Koko @ Koko Likes — February 2, 2012 @ 7:26 pm
This looks DELIC, I am always on the hunt for a good pizza recipe!
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Jolene (www.everydayfoodie.ca) — February 2, 2012 @ 9:20 pm
That is a pretty perfect looking crust!
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Dana — February 3, 2012 @ 6:00 am
This crust looks just perfect… I can’t wait to load it up with toppings and give it a try!
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Bev Weidner — February 3, 2012 @ 7:08 am
My mouth just fell off my face.
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Natalie replied: — February 3rd, 2012 @ 9:46 pm
Did you have it on tight enough, Mrs. Potato head? ;)
Bree — February 3, 2012 @ 7:34 am
Both of those pizzas looked delicious and the crust sounds fabulous. I have actually never tried my own crust!
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Heidi @ Food Doodles — February 3, 2012 @ 9:56 am
I’m impressed, your pizza crust looks amazing. I have to give it a try – I’m still searching for the perfect whole wheat pizza crust :)
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Rachel @ Baked by Rachel — February 4, 2012 @ 7:43 am
It’s not even lunch and now I want pizza! delicious :)
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Megan — May 5, 2012 @ 3:49 pm
Have you tried heating the pizza stone while making the pizzas and putting on toppings, and transferring the pizza round via peel or parchment paper? I totally wondered why I hadn’t always done it once I read about that idea Annie’s Eats – leads to a good crisp base of the crust at the high temp. I’ve been using her pizza dough as my go to, and realizing how easy it was quelled my fears of homemade pizza, but now that we’re trying to phase out processed flour I’m so excited to try your recipe with whole grains!! (And I tried grilling for the first time last week – totally a why haven’t I done this my whole life moment! Now to do it with whole grains…)
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Natalie replied: — May 5th, 2012 @ 4:34 pm
That’s how I normally do it. (But instead of a pizza peel I use an inverted sheet pan and put the pizza on parchment to slide it in the oven.) I started doing it after I wrote the instructions for this recipe.) Once I started doing it that way, I never looked back! This recipe works great on the grill, too, and gets kind of chewy that way (i love that). Good luck!!
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