Whole Wheat Pizza Crust

This is so basic but so easy. Makes one crust, and it has never failed.

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 1/4 tsp. yeast
1/2 cup warm water
1 tsp. sugar
1/2 tsp. salt
2 T. Olive oil
Shakes of: garlic powder, flax seed, Italian seasoning, Oregano (spices of choice)

Mix yeast, warm water and sugar. Let sit while you:

Mix flours, salt, flax seed and spices in mixing bowl.
Add yeast/water mixture and oil.
Mix with mixer, until incorporated. (I’ve also just done it by hand and/or with a wooden spoon, and it turns out great as well.)
Using dough hook (or your hands), knead for 4 to 5 minutes, adding additional all-purpose flour by Tablespoon as needed to thicken dough. Should pull away, but won’t look or feel exactly like regular pizza dough.
Put a little oil around ball, and leave in mixing bowl.
Cover, let rise in warm place for 30 to 45 minutes.
Remove, knead a bit with floured hands. Let rest for 10 min.
Shape in pizza pan of choice; I use a regular cast iron 12 inch skillet, but it can be bigger.
Let sit for oh, 15 minutes. Poke a few holes with fork. Place CRUST in 500 degree oven for 5 minutes.
Remove from oven. Add toppings… I top it with pepperoni, mix of mozzarella and monterey jack cheeses, (maybe thin slivers of onions and green pepper, depending on what Dad wants).
Put back in oven for 5-7 minutes longer, or until edges are brown.

Cut pizza, get what you want, then turn others loose. I like to have small bowls of FRESH vegetables to add as well: green onion, green pepper, banana pepper, whatever you like, along with pepper flakes.


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