Pizza Crust Variations with Whole Grains
BASIC PIZZA CRUST
4 Cups whole wheat flour, spelt, or Kamut'
Pre-heat pizza stone in 500 degree oven for about 30 minutes. In a mixer or mixing bowl, add water and then remaining ingredients, adding enough flour to clean sides of the bowl. Knead dough 3-5 minutes or until gluten is developed. Remove from bowl. Use about one - one and half pounds of dough per crust. Make the pizza dough more stiff than normal bread dough so that it will be easy to roll out without stickiness. Roll out the pizza crust on cornmeal or semolina dusted pizza paddle, or pizza pan. Brush crust with oil and prick with a fork. Pre-bake 5-8 minutes. Remove with paddles and proceed with favorite toppings.
Hint: Make a triple batch of pizza dough crust and pre-bake the pizza shells for approximately 5-8 minutes. Be sure to pierce the dough with a fork to avoid bubbles. Wrap well, and freeze for later use.
Toppings Per Pizza Crust: (Calculate amount depending
on how many pizza's are being made)
1/2- 1 Cup Pizza/Pasta sauce per crust
Spread pizza sauce over the pre-baked pizza crust. Sprinkle
toppings of choice over the sauce.