Homemade Whole Wheat Pizza Crust Recipes

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

Steps:

• Mix water, oil, honey and yeast.
• Add wheat gluton, garlic powder (optional) and two cups of the flour.
• If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
• Knead about 7 minutes in your mixer.
• If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
• If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
• After you roll the dough out pierce the rolled out pizza dough with a fork.
• Bake the pizza crust 450 degrees for about five minutes.
• Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
• Repeat for the second crust.

Steps:

• For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.
• Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.

Steps:

• Proof yeast in a measuring cup with lukewarm water.
• In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
• Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
• On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
• Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

Steps:

• In a bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Cover and let stand for 10 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan. Spread with pizza sauce and sprinkle with cheese. Add toppings if desired. Bake at 400° for 18-20 minutes or until the crust and cheese are lightly browned.

Steps:

• Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
• In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
• Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.
• To freeze 1-pound balls: Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
• To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in 2 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Parbake for 5 minutes Remove from the oven and add toppings.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and toppings are done.

Steps:

• Preheat oven to 425.
• In a large bowl, stir together first 4 ingredients.
• Pour warm water into first 4 ingredients, mixing strongly.
• Add flaxseed first, then add additional flour and stir until dough forms a ball, noting that not all the flour will likely be picked up by the dough ball.
• gently knead dough on floured surface until smooth.
• Cover and let rise for 5 minutes.
• grease 9inch pie plate, and spread dough in it.
• put on tomato sauce, toppings, then cheese, and put in oven for 15-20 minutes.

Steps:

• Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
• Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.

Steps:

• Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
• In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.
• Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.
• Sprinkle two 12-14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.

Steps:

• In a large mixing bowl, combine all dry ingredients except sugar and yeast.
• Stir together thoroughly and form a well in center.
• Blend remaining ingredients and pour into well.
• Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball.
• Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic.
• Shape into ball, place in lightly greased bowl and turn once to grease entire surface.
• Cover bowl with clean towel, place in a warm, draft-free location and let rise until double.
• Punch down dough, form into a small circle and place on floured work surface.
• Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like).
• Fold dough in half and in half again.
• Place"wedge" onto greased pizza pan that's been"dusted" with corn meal.
• Unfold dough and crimp edges to form a crust.
• Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.

Steps:

• Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
• Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes.
• Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
• Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.

Steps:

• Mix the first 5 dry ingredients in a bowl. Add the wet ingredients and mix well until dough leaves the side of the bowl, I usually do this with a serving spoon and then a use my hands.
• Knead dough on a floured surface for about 5 minutes or until smooth with some elasticity.
• You may use it immediately by rolling it out on a 12in. pizza pan or place in a bowl and cover with a towel and let stand, if you do this punch down before rolling onto a 12in. pizza pan.
• Put on your desired toppings and bake at 425 for about 20-23 minutes.