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Footsie's Whole Wheat Pizza Crust




Source of Recipe


BBR


Recipe Introduction


Posted by: chefly I made this in my KA, so I didn't need the full cup of water. I used about 3/4 cup. The dough was great to work with and I just pressed it onto the pizza pans. I did use all whole wheat flour and it was still tender and delicious


List of Ingredients




If you use all whole wheat, as this recipe suggests, you will have a hearty whole wheat flavor. You may substitute part white flour if you prefer a lighter whole wheat flavor.
This recipe will make:
2 thin crust pizzas, 12" each
2 stuffed pizza pockets
1 thick crust pizza, 14"
1 Chicago-style deep dish pizza, 13" to 14"
6 individual pizzas, 6" each
25 individual calzones


4 cups whole wheat flour
1 tsp. salt
1/4 cup (4 tbsp.) safflower oil
2 pkgs. dry yeast
2 tsp. honey
1 1/2 cups warm water



Recipe



Dissolve the yeast in 1/2 cup warm (not hot) water and add 2 tsp. of honey. Set aside for at least 5 minutes. Meanwhile, sift the flour and salt into a bowl. Make a depression in the center of the flour and add 3 tbsp. of the oil, the other cup of warm water and the yeast mixture; mix the ingredients with your hands (or beat in a KA with a dough hook on "2" until well blended. Gather the dough together and place it on a floured board. Knead the dough, adding more flour if necessary. Knead for 8 to 10 minutes (or knead in the KA for 2 minutes on "2". The dough should be elastic and cohesive.
Place the dough in a clean bowl that has been rubbed with oil. Brush the top of the dough with the remaining oil. Cover the bowl with a clean towel and put it in a warm, draft-free place for 1 1/2 hours.