Herbed Wheat Pizza Crust
From boofie 16 years agoIngredients
- 1 envelope active dry yeast shopping list
- 1 t brown sugar shopping list
- 1 c warm water per yeast package's instruction (around 105F) shopping list
- ********************************************* shopping list
- 4 T chopped garlic shopping list
- 2 T each finely chopped basil, oregano, rosemary, thyme shopping list
- ********************************************* shopping list
- 2 c whole wheat flour shopping list
- 1/4-3/4 c white flour shopping list
- pinch of salt shopping list
- ********************************************* shopping list
- olive oil shopping list
How to make it
- Combine first three ingredients in large mixing bowl. Allow to sit about ten minutes or until yeast begins to foam.
- Add garlic and herbs to yeast and water. Mix well.
- Add wheat flour to yeast/herb mixture. Stir and let rest for five minutes.
- Dump mixture onto floured surface and begin kneading, adding small amounts of white flour as needed until no longer sticky. Knead for ten minutes. Dough should be smooth and elastic.
- !! Resist the urge to add large amounts of flour. Dough will become too stiff !!
- Divide dough into two rounds and place in separate oiled bowls. Dough should be lightly coated with olive oil.
- Cover and allow to rise for 60-90 minutes. Dough should be doubled in size.
- Place dough onto floured surface and stretch to desired thickness, size, and shape. Try not to use a rolling pin!
- Bake until golden and done.
- *********************************************
- I like to prebake my crust for a few minutes on a pan before I add my toppings. This allows the crust to stiffen up so that when I bake it with the toppings, I don't need a pan and I can get a crunchy, crusty pizza all over.
The Rating
Reviewed by 1 people-
great wheat crust great pizza sauce add toppings and lets eat yummy
momo_55grandma in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments