Perfect Pizza Crust Recipe
- 1 tablespoon active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups bread flour
- 1-1/2 cups whole wheat flour
- Pizza toppings of your choice
- 1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
- 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice.
- 4. Bake at 425° for 20-25 minutes or until crust is golden brown and toppings are lightly browned and heated through. Yield: 8 servings.
1 slice: 193 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 42g carbohydrate (3g sugars, 4g fiber), 8g protein.
Reviews for Perfect Pizza Crust
"I had my 7th grade Home and Careers class use this recipe when we did a pizza lab. We substituted the bread flour for all-purpose flour. It came out great! The kids always associated whole wheat with being gross, they had no complaints about their finished pizza though! I would make this at home in the future too."
"Great for pizza! Tasted great with my toppings and very good!"
"it is easy and taste great!"
"My go-to pizza crust recipe. Just made again for supper. Have been making this since it was published in 2009. After it rises I usually divide the dough in 2 and do one for pizza and make garlic fingers with the other."
"My family loves this recipe! It is our go-to pizza crust. I usually throw in a little garlic powder and oregano with the flour. I'll also add rosemary if I have it available."
"We love pizza, and to date our favorite recipe is from Cooks Illustrated. It was fun to try something different, but I won't make this again. I found it too thick and "doughy". The whole wheat added a slight bitterness. I like to eat healthy, but I'll keep my pizza nights an indulgence."
"<p>this is my family's #1 favorite pizza crust recipe! We compare it to Rocky's whole wheat crust. It is soooo good! I make it using my kitchenaid mixer with dough hook, and don't even knead it by hand. I usually use a 11x15 inch pan, let it raise for 1 1/2 hours to 2 hours and bake it a little first before I add anything on top - it turns out so tender and perfect!</p>"
"This was okay. Have made it a few times, not our favorite pizza crust but decent."
"i make this at the boys camp I work at and it is a huge hit every time! Seems I can never make enough!! Fantastic recipe!"
"We loved this pizza crust. I even had to substitute normal flour for the bread flour and it still came out wonderful!"
"Since I tried this recipe, my family won't let me use anything else. The robust flavor of whole wheat is perfect for pizza. I make mine in a bread machine. To deal with sticky dough, I use damp hands instead of adding more flour (which might make the crust tougher.) As I pat it out, whenever it starts to stick, I wet my hands, shake off the excess and get back at it. Works like a charm."
"I use this recipe all of the time. It is hearty and filling. I find that I can add lots and lots of toppings. I use more bread flour than it states, so I get what I feel is the correct consistency. If you have the money, I highly recommend buying a pizza stone from Pampered Chef."
"I have made this several times with great results every time! I usually split the dough into two pieces and make two 14" pizzas out of it. I highly recommend this recipe...especially if you are looking for a pizza crust recipe that includes whole wheat flour."
" when I went to look at this recipe I again got the message that I am not a subscriber. I am a subscriber and it pisses me off every time it happens. Would you please post this recipe, thanks.Janetplanet"
"After reading the other reviews, I made this recipe with a few ounces less water and it was easy to handle, not to sticky.I've used wheat flour in bread baking before, but not in a pizza crust - until tonight. I think the wheat flour made the crust cook up a little crispier.I will be making this again!"
"I made the dough in my stand mixer with the dough hooks. The dough is a bit sticky and I added a bit more flour to the mix. Actually I had more problems with the yeast I used than the dough itself---user error, not the fault of the recipe. The day I prepared it I ended up substituting a different recipe but continued to see if it would rise---finally, it did so I stuck the dough in the freezer once I punched it down. I drug it out yesterday, thawed overnight and used it for lunch today. Yummers! So in spite of my sidetracked way around it, it was so good! THX"
"I have made this three times and it is wonderful!! I just use some extra bread flour when kneading the dough and it comes out just fine!"
"I made the dough in my bread machine. Turned out very good. Great to get some whole grain into the dough. It was very sticky, very hard to handle, no way I could roll it out. Had to plop on my pan and pat with floured hands. Might try extra flour in dough next time."
"I mixed and kneaded this crust with my KitchenAid mixer and it turned out beautifully. It has a mild wheat taste, and the texture is soft inside with a little bit of a crunch on the bottom. Yum!"
"Thank you for a whole grain recipe that works beautifully."