Whole-Wheat Pizza Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 (12–14-inch) pizza crusts
- 1 teaspoon salt
- 3 cups unbleached all-purpose flour
- 2 cups whole-wheat flour
- 2 envelopes active dry yeast
- 1/4 cup safflower or extra-virgin olive oil
- 2 tablespoons natural granulated sugar
- Carbohydrate 245 g(82%)
- Fat 32 g(50%)
- Fiber 20 g(79%)
- Protein 38 g(76%)
- Saturated Fat 5 g(23%)
- Sodium 824 mg(34%)
- Calories 1401
Preparation Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar. In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough. Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours. Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round. Sprinkle two 12–14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed. From Plant Power © 2014 by Nava Atlas. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar. In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough. Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours. Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round. Sprinkle two 12–14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed. From Plant Power © 2014 by Nava Atlas. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
