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WHOLE WHEAT PIZZA CRUST
2 thin crusts
water 80°F/27°C 1 cup
lemon juice 1 tsp
oil 2 TBL
sugar 1 TBL
salt 1 tsp
whole wheat flour 1 cup
bread flour 1 1/2 cups
active dry yeast 2 1/4 tsp
program 6
Method
1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan. (Sprinkle
each pan with 1 tablespoon of cornmeal if desired.) Generously prick dough with a fork. For
one 12 inch thick crust, do not divide.
2. Bake 400°F/205°C oven for 10-12 minutes or until edges of crust begin to turn a light golden
brown. Remove, add toppings and return to oven to bake an additional 15-20 minutes.
PIZZA CRUST
1 thick or 2 thin crusts 2 thick or 4 thin crusts
water 80°F/27°C 3/4 cup 1 2/3 cups
lemon juice 1 tsp 1 tsp
oil 1 TBL 2 TBL
sugar 1 TBL 2 TBL
salt 1/2 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 2 1/4 cups 4 1/2 cups
active dry yeast 1 tsp 2 tsp
program 6 6
Method
1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake 425°F/218°C for 20 minutes or until crust is golden brown and around edges.
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