Whole Wheat Pizza Crust

I love making pizza at home. To me it is almost just as quick an easy as takeout. I love the fact that I can make it healthier and have it still taste awesome. We like to keep the toppings simple at our house, in fact one daughter will almost always remove her toppings and eat just plain cheese pizza. I love to experiment with different doughs and found a recipe I was anxious to try. This is a whole wheat dough that called for half all-purpose flour and half whole wheat. I just used all whole wheat white flour and it turned out great. I love this dough and will be using it a lot more often. It baked up nice and crisp and had great flavor. I used to be all about a thick crust but now I much prefer my crust to be more on the thin, crispy side. This dough was simple to make because you use rapid rise yeast. This means you can have your dough all ready to go into the oven within about 20 minutes, perfect for a weeknight meal. The recipe calls for using a food processor to mix the dough but I just used my Kitchen-Aid mixer. Just use whatever you want. I always use the same sauce recipe which you can find HERE. It is my go to sauce and I've never used any other recipe because it is so easy to make and delicious. I hope everyone is having a great week. Enjoy!

Whole Wheat Pizza Crust
recipe source Eating Well

To make 1 pound dough:

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 package quick-rising yeast, (2 1/4 teaspoons), such as
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup hot water, (120-130°F)
• 1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling. I let mine rest for 20 minutes.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

• Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.