I try to avoid bragging around here - but I seriously believe we've discovered the best whole wheat pizza crust out there. It all started as a harmless if somewhat tedious desire to incorporate more wholemeal flour into our diets. I also wanted to make the pizza crust the thin and crispy type I generally prefer. But then... what do you know? I actually come up with something way better than expected. Believe it or not, but this whole wheat pizza crust is in reality better tasting than its regular flour counterpart. Needless to say, I'll be making most of our pizzas using this recipe from now on.
And since sharing is caring as they say, here's the recipe. Enjoy :)
P.S: the photo above is an example of how a section looks like in the version of our mushroom and Gorgonzola pizza. :)
Last year: Sauteed cod with pea cream (Italian).
Two years ago: Pepitoritas (Mexican cajeta and pumpkin seed crescents).
Three years ago: Straciatella cream pie (Italian).
Ingredients (for 1 regular sized round pizza, serves 1-2):
- 100 g plain flour
- 100 g whole wheat flour
- 15 g fresh yeast or 7 g dry yeast
- 125 ml hot water
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons extra virgin olive oil
Mix the flours and salt in a bowl:
Dissolve the yeast and sugar in the water. Let it sit for 5-10 minutes, then add it to the flours. Also add the oil and mix everything together into a wet dough:
Let it rise for an hour, then it's ready to bake. Just spread it on a baking paper-lined sheet (or floured pizza stone), add your favorite toppings and let it bake for 20-25 minutes at 200 degrees C.