Taste the Air-Chilled Difference®

Whole-Wheat Pizza Crust

by , Chef, Seattle, Washington

Whole-Wheat Pizza Crust

Makes 5 to 6 (12-inch) crusts

  • 4 cups whole-wheat flour
  • 1½ tablespoons dried yeast
  • ¼ cup agave
  • 1 teaspoon salt
  • 2 cups warm water
  • ½ cup olive oil

In a mixer fitted with a dough hook, combine all ingredients and mix for 20 minutes. Transfer into a deep bowl. Cover and let the dough proof in a warm place (about 90 degrees) for 40 minutes. Portion into 8-ounce pizza crusts and roll into desired shape. Homemade pizza dough will keep in the refrigerator for up to two weeks. Let cold dough rest at room temperature for about 30 minutes before stretching into crust.

Preheat the oven to 450°F and bake the crust without toppings for 5 minutes. Remove and let cool before adding sauce and toppings, then return to the oven to finish cooking for 7 to 10 additional minutes. Alternatively, top the raw crust with sauce and toppings and bake for 20 to 30 minutes.

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