Ready in 25 hours 30 minutes
Yields 2 twelve inch crusts
Place the sugar, salt, olive oil, water, 1 cup of flour,and yeast Mix with the paddle attachment, Add remaining flour until the dough comes together in a ball. Attach the hook to the mixer and knead for 15 minutes.
Put the dough in a bowl, add 2 teaspoons of olive oil to the bowl and roll around to coat. Cover with plastic wrap and refrigerate 24 hours.
Divide dough into two equal balls. Shape into balls, cover, and let rest 30 minutes.
Stretch into crust shape. Add toppings and bake at 450 degrees until brown and bubbly.
jeremiahw 2y ago
dakotarussell 2y agoI like this crust. It has a good ratio of white to wheat flour. Still tastes whole wheat-ey, but doesn't have the density of a brick. Thanks for sharing!
Jaye4ife 4y agoThis is an awesome recipe! I used whole wheat flour as well and is was so yummy! A must try!
Ajw76 5y agoYummy!! I thought I would ruin it because it is whole wheat but I didn't! I used all whole wheat no, white.
nantuk 5y agoBake low in oven makes crisp but not hard crust use it frquently Use one and freeze one for later, works well!
rachelstetser 6y agoI really was pleased with this whole wheat recipe. I have been making home made pizza for about 20 years and I really like this whole wheat version. I added on the toppings and cheese so I could calculate the nutrition.
homesteadrecipes 7y ago[I posted this recipe.]