Whole Wheat Pizza Crust Fleischmann |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Pizza crust recipe on back of yeast envelope. Didn't see it here and know it's a good one. Simple and straightforward. We like our crust very thin and this holds up. Ingredients:
2 (1/4 ounce) envelopes yeast (.5 oz total) |
1 1/4 cups warm water |
1 teaspoon sugar |
1 3/4 cups flour |
1 1/4 cups whole wheat flour |
1/2 teaspoon salt |
1/4 cup corn oil |
Directions:
1. Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
2. Combine sugar into water, add yeast. Set aside.
3. Combine flours and salt.
4. Pour in yeast and corn oil.
5. Mix or hand knead for 3 minutes.
6. Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
7. Punch down and divide for two crusts.
8. You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.
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