Perfect Whole Wheat Pizza Crust

Today, over at 5 Minutes for Mom, I am sharing my newest obsession: Spinach Artichoke Dip Pizza.

Yes, you read that correctly: Spinach … Artichoke … Dip … Pizza.

Go check it out — and if you decide you need to make it (like NOW), this is the pizza crust I used for it.

Actually, it’s the crust I use for all of my pizza recipes.  Every last one.

Perfect Whole Wheat Pizza Crust

 

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Get your palate used to whole wheat crust with this blend of stone ground flour and bread flour. Perfect pizza crust every time.

Author: Rachel Lacy

Ingredients

• 1 tablespoon active dry yeast
• 1 cup very warm water
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1 tablespoon Italian Blend Herbs, if desired
• 2 tablespoons canola oil
• 2½ cups flour (half stone-ground whole wheat and half bread flour)

Instructions

1. Preheat your oven to 450 degrees Fahrenheit.
2. In a mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit about 5 minutes and then add the remaining ingredients, mixing well with a heavy duty wooden spoon.
3. The next step is to knead it; you can either knead it on a floured counter surface OR do it the lazy way: just knead it directly in the mixing bowl. I usually do this because it is just simpler for me since I’m already mixing it there.
4. Roll it out on a floured surface -- either one large pizza or into smaller, individual crusts.
5. Add the toppings of your choice.
6. Place the crust on a baking sheet, pizza pan or stone, and bake for 12-15 minutes, or until the crust looks crispy and golden brown browned.

Notes

* The Italian Herbs are optional -- I typically add them but you can leave them out if you wish.

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