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.


  1. You are funny. After reading this, all I can say is right?! You followed the recipe except for everything. Thanks for the laugh.

  2. I followed the recipe, I just rearranged it a little to make it my own!
    Actually now that I take a better look, I guess it does seem like I changed it a lot. It didn't feel like it though.

  3. Sounds yummy to me! I've never grown my own or cooked much with fresh herbs. Since I'm alone, I don't cook much anymore anyway.

    Thanks for the links to the hat patterns. Some I've seen, some I had not. I'm working on coming up with my own pattern now, going to try a ribbed version with a twist.