Whole Wheat Pizza Crust

Recipe found at Sicilian Culture.

Ingredients

• 1 package dry yeast (2/5 tsp)
• 1-1/4 cups lukewarm water
• 1-1/2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 Tbsp olive oil
• 1 Tbsp honey
• 1/2 tsp salt

Preparation

1. Proof yeast in a measuring cup with lukewarm water. In a food processor, add whole wheat and all-purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients.
2. Process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
3. Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refridgerator for at least 2 hours or overnight.
4. Bring the dough to room temperature before proceeding.
5. On a floured board, roll and stretch each piece of dough into a 7-8” circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

Nutritional information

Makes four 7” crusts, each having 200 calories, 6g protein, 2g fat, 40g carbohydrates, 4g fiber and 150 mg sodium.

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