Whole-Wheat Pizza Crust

Ingredients for Whole-Wheat Pizza Crust

• 2 envelopes active dry yeast

• 60ml safflower or extra-virgin olive oil

• 2 tablespoons natural granulated sugar

• 250g whole-wheat flour

• 375g unbleached plain flour

• 1 tesked salt

Combine the yeast with 475ml warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.

In a large mixing bowl, combine the flours and salt. Make a well in the centre and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.

Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.

Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.

Sprinkle two 12–14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.

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