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Recipe: Not-So-Thin Whole Wheat Crust Pizza

April 12th, 2011 10:18 am by Kelly


2011-04-03 - Pizza - 0007

 
Last weekend, I had a hankering for a thin crust pizza. We’ve never attempted one before, and thus don’t (yet!) have a go-to recipe on hand. Shane tried modifying our basic fluffy white crust recipe, with mixed results: while the finished product is yummy, it’s not exactly a thin crust. More like medium in thickness. You can see for yourself in the photo above: the slice in the background is the fluffy white crust, while the one in the foreground is the modified version. Pretty similar, don’t you think? Weird, considering the differing amounts of yeast. *shrug*

Still, no complaints from this whole wheat-loving hippie here. The edges of the crust even crisped up nicely where they met the pizza press. SCORE!
 
Not-So-Thin Whole Wheat Crust Pizza

Ingredients

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
1 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
1 cup all-purpose white flour
1 1/2 cup whole wheat flour

Optional: spices to taste (e.g., cumin, basil, cayenne pepper, thyme, oregano, red pepper, tomato powder, chili powder, ground flax seeds, and/or nutritional yeast, to name a few)

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

The vegan pizza toppings of your choice: red sauce, nondairy cheese, vegan meats, nuts, seeds, fruits and/or veggies

We used red sauce, sundried tomatoes, mozzarella Follow Your Heart Cheese, black olives, broccoli, cauliflower, carrots, corn and green beans, topped with a little extra cheese for binding and in that order* on pizza numero uno (background; fluffy white pizza crust) and red sauce, broccoli, cauliflower, carrots, corn, green beans and tater tots, topped with just a sprinkle of mozzarella Follow Your Heart cheese and in that order on the second pizza (foreground; Not-So-Thin Whole Wheat Crust).

* What I’m saying is that THE ORDER IS OF THE UTMOST IMPORTANCE, FOLKS! YOU MUST PROTECT THE SUNDRIED TOMATOES AT ALL COSTS.

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

4. When you’re done shaping the dough, add your toppings: sauce, veggies, “meat,” cheese, fruit, nuts, etc.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

6. Get your nom on!

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2 Responses to Recipe: Not-So-Thin Whole Wheat Crust Pizza

  1. The Perfect Pizza Press » Blog Archive » Recipe: Thin Crust Mozzarella Pizza

    […] perfect thin crust recipe continues! (Or at the very least a serviceable thin crust recipe!) Unlike the last thin crust pizza I shared with y’all, this one actually does have some semblance of thinness […]

  2. vegan nomz roundup!: pizza ed. » V for Vegan: easyVegan.info

    […] Not-So-Thin Whole Wheat Crust Pizza […]

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