More About This Recipe
After baking bread of all shapes, sizes and varieties, I’ve learned over time what tastes better homemade.
When it comes to pizza crust, I don’t plan to buy it pre-made from the store again if I have time to make it myself. The homemade version is just too tasty and easy to make! And this 100% Whole Wheat Pizza Crust made from scratch is a particular gem.
Also, in my bread-baking adventures I’ve noticed that not all flours think alike. Bread flour is an entirely different animal from all-purpose flour, and whole wheat flour is completely unlike any of its counterparts in flavor, weight and consistency. So making white bread is not the same thing as making wheat bread. The same goes for white versus wheat pizza crust.
After months of tweaking my favorite pizza crust recipe to get a completely whole wheat crust that wasn’t too dry or tough, I finally figured it out. It only took about three dozen experimental pizzas and doughs along the way (not that I’m complaining – I love pizza).
This dough – though healthy and completely without any other flour but wheat – is soft, smooth and, dare I say, fluffy and easy to chew through. The extra water and olive oil really helps to absorb any toughness produced by the whole wheat flour.
Though I made my first successful whole wheat pizza crust with this delicious asparagus pizza recipe, really, any of your favorite pizza recipes will taste great on top of this wheat crust. Now you can have a homemade pizza that tastes much better (and is a lot better for you) than anything from the delivery man or the store.