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WHOLE WHEAT PIZZA CRUST DOUGH
Ingredients 2 thin crusts
Water (80°F/27°C) 1 cup
Oil 2 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.
Whole wheat our 1 cup
Bread our 1½ cups
Active dry yeast 1 tsp.
Select Pizza Dough
Course
Method:
1. Place nished dough on lightly oured surface. Divide in half and press onto
12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal if
desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do not
divide.
2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin to turn
light golden brown. Remove, add toppings and return to oven to bake additional
15 – 20 minutes.
Method:
1. On lightly oured surface cut dough into pieces. Roll each piece into 16-inch
rope. Cross ends of the rope to make loop; twist crossed ends once and fold
across loop.
2. Place on greased baking sheet 1½ inches apart. Brush with glaze and sprinkle
with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to
dough ingredients. Follow method of completion.
PIZZA CRUST DOUGH
Ingredients
1 thick or 2 thin
crusts
2 thick or 4 thin
crusts
Water (80°F/27°C) ¾ cup 1
2
/3 cups
Oil 1 tbsp. 2 tbsp.
Sugar 1 tbsp. 2 tbsp.
Salt 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tbsp.
Bread our 2¼ cups 4½ cups
Active dry yeast 1 tsp. 2 tsp.
Select Pizza Dough
Course
12 12
Method:
1. Place on lightly oured surface. Divide and press onto 12-inch pizza pan,
raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.