Basic Whole Wheat Pizza Crust
Yields one small, thin-crust pizza. Double this recipe if you want a thicker, bready crust OR if you want a bigger, thin crust pizza.
1 cup whole wheat flour
1/2 cup bread flour
3/4 teaspoon active dry yeast
1 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil
Combine the dry ingredients, including the yeast.
Add the water and olive oil.
Knead on a lightly floured surface for 2-3 minutes until it comes together.
Oil the original bowl (a little goes a long way) and plop the dough back in there -- making sure to roll it around so that the top is oily too.
Let rise for 1-2 hours until doubled in size.
Preheat the oven to it's hottest setting.
Stretch into a pizza crust. I really can't offer much advice on this but be patient and not too aggressive. If you get frustrated let the dough rest for 10 minutes. You'll relax and so will the gluten.
Once you have a good shape (and you'll see ours is a rectangle because we do not have a pizza stone- hint hint **wishlist**) pop your dough in the oven for 2-3 minutes. No toppings. Naked.
Take it out quick and spread the sauce, cheese, and other toppings to your liking. Always remember if you are topping with veggies they have to be pre-cooked. This dough only needs about 8-10 more minutes and that is not long enough for your broccoli to cook through. No way. Blanche that brocc!
Anyways, cook about 10 more minutes until it's just oozy and perfect.
Let it sit for about 5 minutes after it comes out so you don't burn your life and get melty cheese everywhere.
Slice and eat up!
I topped my pizza with a simple sauce of canned tomato, salt, pepper, oregano, sugar, onion, garlic similar to the one from the Sourdough Pizza post and fresh mozzarella cheese and a little windowsill cultivated basil.
It was a hard winter on our herb garden.