Whole Wheat Pizza Crust

prep time:: 30 min , total hands-on time.
total time:: 3 hr

Makes 2 thin crusts

Nothing tastes better than homemade pizza. You can sometimes buy a whole wheat dough, but if not, this recipe will have you baking pizza in no time. For a quick breadstick, simply top this crust with parmesan cheese, italian seasoning, and a drizzle of olive oil and bake as directed.

ingredients

1 tbsp white sugar
1 1/2 cup warm water
1 packet active dry yeast
1 tbsp olive oil
1 tsp salt
3 1/4 cups whole wheat flour
Cooking spray
2 tbsp cornmeal

directions

1
Mix the sugar, warm water, and yeast, and stir to combine. Allow to proof 10 minutes.
2
In a stand mixer with dough hook, combine the yeast mixture, oil, salt, and about half of the flour. Mix until combined, then slowly add additional flour. Knead using bread hook, or by hand, until smooth (2 minutes by machine, or 10 minutes by hand). Place in an oiled bowl, cover with cloth, and allow to rise in a warm place until doubled, about 60-90 minutes.
3
When dough has risen, punch down, and divide into 2 equal pieces. Shape each piece into a tight ball. At this point, dough may be wrapped tightly and frozen. Dough should be defrosted overnight before use.
4
Return each ball to an oil-coated bowl and allow to rise again until doubled, about 45 minutes.
5
Preheat oven to 425 degrees. Sprinkle a pizza pan, pizza stone, or cookie sheet evenly with the cornmeal.
6
Place each ball on a floured surface and roll out as far as the dough will stretch. Pick up the dough and rotate, holding the upper edge of the dough circle, allowing the weight of the dough to slowly stretch the dough.
7
Lay the stretched dough circle onto the prepared pan or stone. Push gently at the crust edges to form a border slightly thicker than the rest of the crust.
8
Top as desired, and bake 15-20 minutes, depending on crust thickness, until the crust is crispy, golden brown and cooked through and cheese is melted and browning.