Wednesday, July 13, 2011

Whole Wheat Pizza Crust

 In my on-going effort to use  up some of  those herbs I planted this spring, and to eat a healthier diet, I decided to experiment with a healthier pizza crust.  I ended up trying  this pizza crust recipe.  I wasn't too sure about whole wheat pizza crust, but I was very pleasantly surprised.   Andy liked it a lot too.

I did make a few changes to the recipe.  I substituted 2 tsp. of brown sugar for the 1 tsp. of white sugar, used 3 tsp. yeast instead of 2 1/2, and added 4 tsp. of vital wheat gluten.  I also used bread flour instead of all purpose flour.  I also added a little minced garlic and some fresh oregano and basil to the dough.

This made a nice non-sticky dough that rolled out easily. It made two 14 inch pizzas with a nice tender, slightly chewy crust.