As promised a couple posts ago, I have the pizza crust recipe that we always use. We make our crust in our bread machine. I love it because it is just as easy as the pre-made, store-bought crust, but so much better because I know what actually went into it. As often as we make pizza, it’s worth it to know I have a good, wholesome, whole-wheat crust.
I originally started making this crust from a recipe called Ricardo’s Pizza Crust that I found on allrecipes.com. As we’ve used it, I’ve adapted the recipe so much that it is basically a new
Try it out! You’ll like it!
Bread Machine Whole Wheat Pizza Dough
1 c. warm water (110 degrees F)
3 Tbsp. olive oil
1 tsp. salt
3 Tbsp. white sugar
2-1/2 c. whole wheat flour (My husband likes it better when we use bread flour)
1 to 1-1/2 tsp. garlic powder
1 pkg. (2-1/4 tsp. ) active dry yeast
1/2 tsp. dried oregano
1/2 tsp. dried basil
Combine water, olive oil, sugar, and salt in the pan of a bread machine. Add flour and garlic powder, mix in partially. Form a well in the center of the dough. Add yeast to the well.
Turn bread machine on to the dough cycle. As the dough begins to mix, sprinkle on oregano and basil. When the dough cycle is complete, let the dough rest for 5-30 minutes.
Preheat the oven to 425 degrees. Roll dough out on a lightly floured surface (may need to add more flour to the dough if it is a little sticky). Place on pizza stone and form a crust around the edges. Add choice of toppings. Bake the pizza in the preheated oven for 10-15 minutes or until crust is golden brown.