11. Top with your favourite ingredients and follow the directions in the ‘How
to Use’ section. Bake until cheese is bubbling and crust is golden brown.
Yields: 2 – 12” (30 cm) pizza crusts
Whole Wheat Pizza Dough
1 tbsp. (15 ml)
Sugar
1-1/4 cups (310 ml)
Warm water (110°F/45°C)
1 pkg.
Active dry yeast
1-1/4 cups (310 ml)
All-purpose flour
2 cups (500 ml)
Whole wheat flour
1 tsp.
Salt
2 tbsp. (30 ml)
Olive oil
1. Dissolve sugar and yeast in water and allow to sit for approximately
5 minutes until foamy.
2. In a separate bowl, combine all-purpose and whole wheat flour
3. Remove 1/4 cup (60 ml) of the flour mixture and put aside.
4. Add salt to the 3 cups (750 ml) of flour
5. Pour the yeast mixture and oil over the flour/salt mixture
6. Stir until mixed then knead, gradually adding remaining flour mixture
until dough is no longer sticky
7. Turn dough onto a floured surface and knead for about 10 – 15 minutes
8. Shape dough into a ball and transfer to a large bowl. Cover with a damp
towel and allow the dough to rise in a warm location until doubled in size.
9. Punch dough down and divide in half
10. Shape dough into a 12” (30 cm) circle.
NOTE:
Transfer to a cookie sheet or pizza peel before adding toppings.
11. Crimp edges of dough to form a rim.
12. Allow dough to rest for 15 minutes
12. Top with your favourite ingredients and follow the directions in the
‘How to Use’ section. Bake until cheese is bubbling and crust is
golden brown.
Yields: 2 – 12” (30 cm) pizza crusts
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