I have ever been in search of a way to make good home-made pizza.  I haven't tried this one yet, but I have finally found a recipe that might, at last, enable me to enjoy pizza at home. (The crust has ever been eluding me. I learned long ago how to make a good French bread pizza, but wanted a good crusted pizza. Now I think I have one.)  I'll try to post, later, how I like it, after I try it. (Right now I'm following Weight Watchers and am seriously trying to crank up my weight loss, so won't be trying this for awhile.)

By the way, credit where credit is due, this is coming from a new favorite blog of mine called Homemaking Homesteader/quiverful.

First, the crust:

Whole Wheat Pizza Crust
Makes 1 crust

2 t yeast
¼ c warm water
2 to 2 ½ cups whole wheat bread flour
2T gluten flour (or vital wheat gluten)
½ c warm water
1 t salt
1 ½ T olive oil

In a mixer such as a Bosch or a Kitchen Aid add yeast and warm water. Let it sit for a few minutes to dissolve and activate. Add 2 cups of flour and all remaining ingredients. Mix dough well adding the extra flour until the dough will not stick to the sides of the bowl. Knead for about 4 minutes in the Bosch and 6 to 8 in the Kitchen Aid.

If you made this dough in a Kitchen Aid then let the dough rise for 1 hour. If made in a Bosch, skip this step.

Punch down dough and shape into a ball and roll out to fit a 14 inch pizza pan.

Add sauce and toppings and bake in a 475 oven for 15 to 20 minutes.


Whole Wheat Pizza Crust
Makes 3 crusts

2 Tbs yeast
¾ c warm water
6 to 7 ½ cups whole wheat bread flour
6T gluten flour (or vital wheat gluten)
1 ½ c warm water
1 TBS salt
4 ½ T olive oil

Follow directions above only dividing dough to make 3 crusts

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Next, the pizza:

3- 8oz cans tomato sauce
1- 6oz can tomato paste
1T Italian seasonings
1t minced garlic, heaping
1t salt
pinch or two of cane juice crystals (or sugar) - according to your own tastes

I heated this up on the stove on low until it was hot.   

This was enough to put on 3- 14” pizzas.  

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