Whole Wheat Pizza Crust

Prep. Time: 2:15
Serves: 16

1 Tbls. granulated sugar OR honey
1 1/4 cups 110 degree water
.25 oz. pkt. active dry yeast
1 1/4 cups all-purpose flour
2 cups whole wheat flour
1 tsp. salt
2 Tbls. olive oil
pizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed

-Dissolve sugar or honey and yeast in water; allow to sit until foamy, about 5 minutes.
-In a separate bowl, combine flours.
-In a separate bowl, combine 3 cups of the flour mixture with the salt.
-Pour the yeast mixture and oil over the flour/salt mixture.
-Knead, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky.
-Turn dough onto a floured surface and knead until elastic, 10-15 minutes.
-Shape dough into a ball and transfer to a large bowl; cover with a damp towel; allow to rise in a warm location until doubled in size, 45 minutes to 1 hour.
-Punch down dough and divide into 2 equal portions.
-Shape each portion into a 12" circle.
-Transfer a dough circle to a greased 12" pizza pan or stone, folding the excess outwards to form a small crust.
-Spread sauce over crust and top with cheese and desired toppings.
-Allow to rest in a warm location for 15 minutes.
-Bake in a 475 degree oven until crust is golden, about 20 minutes.

Notes: Before allowing the dough to rise, you may place it in a plastic zipper bag and freeze. When ready to use, thaw at room temperature, then proceed with instructions.

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(3) Visitor Comments:

• I found this recipe on your website some time ago. I find it simple to make and it always turns out. I have passed the recipe on to all of my friends! I really enjoy your website.

• Hi Robbie, I just wanted to tell you, the whole wheat pizza dough recipe is the best I've made (and I've searched a lot). The recipe really was easy to make. My pizzas came out beautifully and extremely tasty. This is my recipe now!:) Thanks

• Absolutely great recipe. My husband and kids loved it, and that's saying a lot, their very picky eaters. Thanks so much. This is my recipe from now on :)! Thanks again.

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