Monday, February 20, 2012

Rosemary Whole Wheat Pizza Crust

Rosemary Whole Wheat Pizza Crust

This is my go to pizza crust that we've been eating at least once a week for more than 5 years. Pictured is BBQ pizza but we also love my thai chicken pizza and turkey pepperoni pizza.

 -1 tsp sugar
-1 Tbsp active dry yeast
-1 tsp salt
-1 Tbsp olive oil
-2 c whole wheat flour
-1 1/2 c all purpose flour
-1 Tbsp dried rosemary or dried italian seasoning

Dissolve sugar in 1 1/2 cups of hot tap water. Sprinkle the yeast over the water/ sugar mixture. Let sit 10 minutes to activate yeast. Place the flours and dried rosemary in a mixing bowl of a stand mixer. Once the 10 minutes is up stir the salt and olive oil into the water/ yeast mixture. Use the dough hook to knead the wet ingredient into the dry on low speed for 10 minutes. Place dough in a greased bowl and cover with a warm towel. Let rise 1 hour. Punch down dough and divide in half then let rise for an additional 45 minutes in 2 balls (for 2 crusts).

After second rise roll dough into 2 round or rectangle shaped crusts. Cover with desired toppings then bake at 425 for 20 minutes.

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