Whole Wheat Pizza Crust
From the University of Maryland lab of Professor Lucy Yu
Whole wheat flour may be naturally rich in antioxidants.
Research has shown that baking for a longer period of time or at a higher temperature may increase availability of these antioxidants, which may reduce the risk of aging-related chronic diseases such as cancer and heart disease.
1 packet active dry yeast (2 ¼ teaspoons)
1 cup warm water (100-110°F)
3 tablespoons honey
1 tablespoon plus 1 teaspoon vegetable oil
1 ¼ teaspoons salt
2 ¾ cups whole wheat flour
The day before...
Combine yeast and warm water in a small bowl. Stir with whisk until yeast dissolves.
Add honey, oil and salt. Stir with whisk until honey and salt dissolve.
Measure flour into large mixing bowl. Add water mixture to flour.
Mix with wooden spoon until dough forms.
Transfer dough to floured surface and knead by hand for 2 minutes. Dough may be sticky.
Divide dough into 3 sections and shape each section into a ball.
Transfer dough balls to a lightly oiled pan, leaving a few inches for each ball to raise.
Cover pan loosely with plastic wrap.
Store pan overnight (~18 hours) in the refrigerator.
The day of...
Allow dough to come to room temperature. (about 30 minutes)
Preheat oven to 500°F.
Roll each ball out to a 12 inch circle on a pizza screen.
Top with tomato sauce, cheese and desired toppings.
Put pizza in middle rack of preheated oven. Bake for 6 - 8 minutes, until crust gets browned.
(A pizza pan or stone can also be used to bake the pizzas. Baking times may change.)