Whole-Wheat Pizza Crust

Ingredients for Whole-Wheat Pizza Crust

• 2 envelopes active dry yeast

• 60ml safflower or extra-virgin olive oil

• 2 tablespoons natural granulated sugar

• 250g whole-wheat flour

• 375g unbleached plain flour

• 1 teaspoon salt

Combine the yeast with 475ml warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.

In a large mixing bowl, combine the flours and salt. Make a well in the centre and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.

Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.

Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.

Sprinkle two 12–14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.