Like a good chunk of people, I'm also trying to be healthier in the new year. And yeah, I know pizza isn't that healthy. But baby steps, people. So, here we are with whole wheat pizza crust.
I started with proofing the yeast.
Then added the olive oil, honey, and salt.
And then added the whole wheat flour and let the dough rise. I needed a bit more flour than the recipe calls for, but the dough turned out to be not as sticky as I anticipated.
After it got freaking huge, I punched it down and divided the dough in half. The recipe makes enough for two pizzas, so I stuck one dough ball in the freezer and let the other one hang out while I prepared the toppings.
Then I shaped it on a pizza stone that I had sprinkled with cornmeal.
I decided to just make a simple pepperoni pizza to let the crust shine.
To be honest, I expected a noticeably different flavor. But there really wasn't one. That being said, the crust turned out fluffy and soft, and not at all dense like some whole wheat recipes can be. I probably could have left it in the oven a minute longer, just to get a bit more of a crispy crust. But all in all I'm pretty pleased with this recipe. The dough wasn't a super sticky mess like some recipes I've tried. And although there wasn't a huge flavor difference, I can feel slightly better about eating pizza with this recipe. 3 stars.
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