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Whole Wheat Pizza Crust

Source of Recipe

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Whole Wheat Pizza Crust

Oxmoor House Cooking Light Collection, - Oxmoor House - January 1996
2 (12-inch) crusts.

Ingredients:
1 package active dry yeast
1 tablespoon sugar
1 cup warm water (105° to 115°)
2 cups bread flour, divided
1 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon bread flour
Vegetable cooking spray

Preparation:
Combine yeast, sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, 1 cup bread flour, whole wheat flour, and salt in a large bowl, stirring until well blended. Gradually stir in enough of remaining 1 cup bread flour to make a stiff dough.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and let rest 5 minutes. Divide dough in half, and pat each portion into a 12-inch pizza pan coated with cooking spray. Bake according to pizza recipe directions.

One pizza crust equals: Calories 751 (Calories from fat 5 %); Fat 4 g (Satfat 0.6 g, Monofat 0.4 g, Polyfat 1.5 g); Protein 26.5 g; Carbohydrate 153.6 g; Fiber 0.0 g; Cholesterol 0.0 mg; Sodium 592 mg