This is from my King Arthur Flour Whole Grain Baking book (that I stole from my mom 3 years ago and I’ve made about 50% of the 5 inch thick book). I had some left over whey from making yogurt and so I added it to the crust dough instead of water and honestly I really couldn’t tell it was even in there. I don’t know if I was suppose to noticed something or it is rendered tasteless when baked in bread? Anyway! Oh by the way, this is two pizza crusts worth. I’ll add in where you can wrap up the other crust and freeze for another time.
- 3 3/4 (15 ounces) whole wheat bread flour (or whole wheat)
- 1 Tbsp plus 1 1/2 tsp instant yeast
- 1 1/2 cups (12 ounces) cool water (this is where I used the whey, but I only had 1 cup so I added 1/2 water for the liquid)
- 1 Tbsp honey
- 1 Tbsp olive oil
- 2 tsp salt
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1/2 tsp cayenne pepper
Measure two cups of the flour into a medium bowl and stir in the yeast. Combine the water/whey with the honey. Since this is cold, it’s kind of frustrating to get the two to combine.
Add this to the flour. Stir well to combine and let sit for 1 hour.
After 1 hour, you should see obvious air bubbles from the yeast working. If you don’t, then your yeast is crap and it’s time to buy some new stuff 🙂 It’s kind of hard to see in the photo below, but the dough (starter is what it’s called right now) should be puffy somewhat as well.
Add the remaining 1 3/4 cups of flour. Either knead by hand (chyeah right!) or let it knead in your kitchen aid with the dough hook (now we’re talking!) or you can let it mix in your bread machine.
Allow to rise in a warm place (oven OFF with the light ON is always a good place in the winter) for about 1.5 hours until doubled.
I didn’t touch the dough between the last two photos, so you can see that it has really puffed up but is still a really wet dough. It’s okay. Don’t worry. Turn the dough out onto a lightly floured surface. Cut in half with a knife or a bench knife. Note: This is when you would take the other crust dough that you might not be using and wrap it in plastic wrap and put it in the freezer.
Roll out into a 12-inch circle.
Place on a baking stone or a pizza pan lined with parchment paper. If you are nervous about moving the dough, fold it in quarters and then move it onto the pan/stone and then unfold it, much like a pie crust. If you have no clue what I’m talking about, look below.
Bake on 375F for 10 minutes. Remove from oven. Turn oven temperature up to 425F.
Now is where you can just go crazy. We added tomato sauce, bell pepper and olives but you can do pesto or bbq sauce and whatever your heart desires.
I used 8 ounces of part skim mozzarella cheese on the pizza, so 1 ounce per slice. Then topped with dried oregano and fresh ground black pepper.
Bake for 10-12 minutes. So I was outside gabbing with my neighbor when I put this in the oven so my husband had taken it out and cut it up already by the time I came in 🙂
So here is the nutritional info. The crust ingredients are for 2 pizzas, the serving size here is for 1/4 of one pizza, so two slices (if you cut into 8 pieces like we did above). This is for the crust only so you can use this whatever toppings and sauce you want.
Serving: 1/4 pizza (2 slices)
Fat: 2.7 g
Carbs: 45 g
Protein: 7.7 g
Now if you used tomato sauce with 8 oz cheese and veggies this is your nutritional info:
Serving: 1/4 pizza (2 slices)
Fat: 13 g
Carbs: 50 g
Protein: 19 g