Whole Wheat Pizza Crust
Makes two 12-inch pizzas or four 9-inch pizzas.
1 1/4 cups (305g) Water
2 1/4 tsp or 1 packet (7g) Active Dry Yeast or Instant Yeast
3 Tbsp (35g) White Granulated Sugar
1 Egg, beaten
1 1/4 tsp (7.5g) Table Salt
1 2/3 cups (225g) Bread Flour
1 3/4 cups (225g) Whole Wheat Flour
4 tsp (20g) Olive Oil
Mix 1/4 cup of warm water, the yeast and 1 tsp of sugar in a cup. Set aside for 15 minutes until foamy.
Add the remaining water, remaining sugar, beaten egg, and salt to the mixer. Mix well.
Stir the foamy yeast mixture into the mixer. Mix well.
Add the bread and wheat flour to the mixer.
Mix on very low speed with dough hook for 1 minute, until the dough comes together into a ball.
Add the olive oil.
Continue to mix at medium-low speed (2) with a dough hook for 9-minutes.
Form dough into a ball. Place in oil coated bowl. Turn dough to evenly coat with oil. Cover and refrigerate for 8 to 72 hours.
Take out of refrigerator 2 hours before baking.
Form into desired pizza size. Spray with oil to coat (this prevents the sauce from making a soggy crust). Add toppings.
Bake at 450-F for 20 to 30 minutes, until edge is golden brown and center is done.
Adapted from the book, “Encyclopizza”.