Whole Wheat Pizza Crust

Whole Wheat Pizza Crust

1 1/4 cups warm water
1-2 teaspoons dry yeast
1/4 cup honey
2 teaspoons sea salt
2 tablespoons olive oil
1 1/2 cups whole wheat bread flour
1 1/2 cups spring wheat white flour
3 teaspoons ascorbic acid & flour mixture *See Note*

Directions:

*Note: Whole wheat flour tends to not rise as much, so this is a tip to help strengthen the dough. You can purchase 100mg tablets of Ascorbic Acid in the health food section of the grocery store. Crush one tablet and mix it with 8 teaspoons of the whole wheat flour. You will use 3 teaspoons of this mixture in the recipe. Save the rest for later use.

1. Dissolve yeast in warm water. Stir in honey, sea salt, and oil.

2. Add about half of each flour mixed with the dough strengthener and beat well for 1-2 minutes.

3. Add additional whole wheat and white wheat flour to make a firm dough ball. Knead 4-5 minutes by hand or 8-10 minutes by machine.

4. Make the dough ball a little softer and slightly sticky as compared to making a white pizza crust. It should still meet the requirements of the table test - maintains its shape for 1 minute when formed into a ball and set on the table.

5. Proof in a warm place until double in bulk if you want to use it same day, or refrigerate up to 3 days.

6. Hand shape the crust on a bed of cornmeal or whole wheat flour.

7. Sauce with about 1 cup sauce for 16-inch pizza and 1/2 cup for 12-inch pizza.

8. Bake on 450 degree stone until evenly browned on top and bottom, 8-10 minutes.