Whole-Grain Pizza Crust
Make a couple of batches of this crust, prebake, and store in the freezer to make your own homemade pizzas in a flash.
- 1 cup warm water
- 2 (¼-ounce) packages active dry yeast
- ½ cup skim milk
- 2 tablespoons honey
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1½ cups whole-wheat flour
- 1 cup cornmeal
- 1½ to 2½ cups bread flour
In large bowl, combine water and yeast; let stand for 10 minutes until bubbly. Add milk, honey, olive oil, and salt and mix well. Stir in whole-wheat flour, cornmeal, and ½ cup bread flour; beat for 1 minute.
Stir in enough bread flour to make a firm dough. Turn onto floured surface and knead for 10 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 1 hour.
Turn dough onto floured work surface and let rest for 10 minutes. Spray two 12″ round pizza pans with nonstick cooking spray and sprinkle with some cornmeal.
Divide dough in half and roll to 12″ circles; place on pizza pans; press to edges if necessary. Let stand for 10 minutes.
Preheat oven to 400ºF. Bake crusts for 10 minutes or until set. Remove from oven, add toppings, return to oven, and bake as the pizza recipe directs.
Yields 2 crusts; 12 servings
Fat: 3.17 grams
Saturated fat: 0.46 grams
Dietary fiber: 3.48 grams
Sodium: 104.52 mg
Cholesterol: 0.20 mg
Freezing Pizza Dough
To freeze pizza dough, bake it for 10 minutes until the crust is set but not browned. Let cool completely, then place in heavy-duty food storage freezer bags, seal, label, and freeze for up to 3 months. To use, you can top the crust right from the freezer and bake as recipe directs, adding 5–10 minutes to the baking time.