whole wheat pizza crust

Whole Wheat Pizza Crust

This makes a tasty, hearty, pizza dough. It's a little on the dense side, so make sure to add enough sauce and cheese to balance it out.

Whole Wheat Pizza Crust
From the Paula Deen Magazine

1 envelope yeast
1 T sugar
1 1/4 c warm water
2 c whole wheat flour
1 c white flour
2 tsp salt
Cornmeal

Combine yeast, sugar and water; let stand for 5 min. Combine flours and salt. Gradually add yeast mixture. Stir until mixture forms a ball (use a stand mixer if you like).

Turn out dough and knead for 5-10 min. (I usually leave it in the stand mixer and let the dough hook do its magic for 5-10 minutes.) Place in a lightly greased bowl, turning to grease top. Cover and let rise for an hour or until double in size.

Preheat oven to 450. Roll out dough into an 18-in circle. Sprinkle pizza stone with cornmeal. Add toppings and bake for 15-20 min.

Makes 1 pizza.

Nat's Notes:
1. I usually make two thin crust pizzas out of this.
2. You can play with the white/wheat flour measurements if you want. When I make this, I usually switch the flour measurements and use 2 c of white and 1 c of wheat.