Whole Wheat Pizza Crust by jegustavsen

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1 tsp Saf-Instant Yeast
1 cup warn water, 115 F
1 1/2 cups whole wheat flour
2 T brown sugar
1 T molasses (optional)
1/2 tsp salt
2 T olive oil
1 cup unbleached white flour (+ some to knead with)

Dissolove yeast in warm water. Allow to rest 5 minutes. Stir in whole wheat flour, sugar, salt, olive oil, and 1 cup white flour. Knead by hand; about 5 minutes. Should be moist.

Spray a medium size bowl with no-stick cooking spray or coat with oil). Place dough in bowl and turn to coat thoroughly. Cover bowl with a plate and allow to rise in a warm, draft-free place for 20-30 minutes or until it is about double in size.

Divide into 4 balls. Knead each ball by folding edges under, then pat with fingertips to close up bottoms. Place each ball into a greased plastic bowl, with a lid, bottom side up. Set in fridge for a cold proof/overnight before using for best results.

Roll out, top with your favorite toppings.
We bake ours in our Pizza Pro for 2 1/2 minutes http://2stone.ning.com.
For conventional oven, preheat to 425 F. Bake until cheese is melted and crust is browned.

(I was fasinated at how the the dough balls looked in the greased bowls and had to take a picture…)

This also makes great pita bread. Just divide dough into 8 balls, let proof overnight in fridge. Let set at room temperature for 10-15 + minutes before rolling out each ball for pita bread.

“The old woman I shall become will be quite different from the woman I am now. Another I is beginning…” [Rev Teri Johnson]

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  • janeymac
    janeymacover 6 years ago

    sounds yum!!! great shot

  • Thank you janey! I like whole wheat vs. white. I grew up with homemade bread, my mother paid most of our medical bills by making the Dr’s home made bread…(too bad I couldn’t do that today).

    – jegustavsen

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