Monday, April 30, 2007

Wheat Pizza Crust

Makes three crusts

3 c. hot water
2 T. honey
3 c. whole wheat flour.

Mix the above to a paste.

1 T. instant yeast
1 T. salt

Add more wheat flour, half-cup at a time, until the mixture pulls away from the side of the bowl. This is about 2.5 to 3.5 cups.

Knead for 10 minutes.

Add 1 T. dough enhancer (if you have it).

Knead 2 more minutes.

Place baking stone in oven and pre-heat to 500 degrees. Roll crusts to desired shapes and sizes. Add favorite toppings and bake on stone for seven minutes.

Pizza crusts can be baked for three minutes and then frozen for later use. They can store up to two months. Thaw for one hour before adding toppings and baking.

Also, you can add garlic, basil, and/or oregano into the water/honey/flour mix to make a more flavorful dough.

Note: These are great. We'll make all three at one time, eat one, and freeze the other two. They really do freeze well. Chuck likes his with red sauce and pepperoni and cheese; no surprise. I like to do fresh pesto sauce with mushrooms, tomatoes, and pine nuts, but of course anything will work. The wheat is really great. You can find the enhancer at Bosch stores in Utah; I've never seen it anywhere else.

1 comment:

emily said...

I made this tonite and, except for one reason that I'll explain, it was really, really good. The best wheat crust I've made.

The exception? I don't have a pizza stone. I cooked the pizza for 30 minutes on 450 degrees and it was still doughy. This happens with every pizza I've ever cooked. I have now vowed I will NEVER make another pizza until I get a pizza stone.