Whole Wheat Pizza Crust

Recipe Adapted from Better Homes and Gardens New Cookbook

This is my favorite pizza dough.  It makes a great, soft crust for homemade pizza, calzones, or pizza rolls.  Whole wheat flour and olive oil make it a little healthier than other crusts.


2 1/4-2 3/4 cups whole wheat flour
1 Tbsp active dry yeast
1 cup warm (120-130 degrees) water
2 Tbsp olive oil
2 tsp Italian seasoning

Combine 1 cup of flour and yeast in mixing bowl.  Add water and mix on medium speed for 1 minute.  Add olive oil and Italian seasoning and mix until blended.  Add flour 1/2 cup at a time, mixing for 30 seconds-1 minute after each addition, until dough forms a ball and pulls away from the sides of the mixer.

Transfer dough to a lightly greased mixing bowl.  Cover and let rest for 30 minutes.  On a lightly floured surface, roll into desired shape and fill as desired.


Tips and Hints
*With any bread dough, a stand mixer is helpful.  If you are using a hand mixer, mix in as much flour as you can, then knead in additional flour until dough is no longer sticky.
*You can mix half wheat and half white flour if the dough is too "wheaty" for your taste.  I use white wheat, which has a lighter flavor.
*Make sure your water is not too cold or too hot--use a thermometer.  Too cold and it won't activate the yeast.  Too hot and it will kill the yeast.  Either way, you won't get much rise in the dough.
*After dough rests, sprinkle it lightly with flour and knead a few times before rolling out.  This makes it easier to work as you roll it into your desired shape.