Use this homemade pizza dough recipe for pizza crust as well as whole grain bread. It is easy to make using whole wheat flour mixed with all-purpose flour. The addition of flax seeds provide healthy fiber and omega-3 fatty acids as well as a delicious nutty flavor and pleasant, chewy texture. Find whole wheat flour and flax seeds at natural foods stores in Seattle like PCC Markets, Central Co-op Madison Market and Metropolitan Market.
Whole wheat pizza crust with optional flax seeds or fresh rosemary
Makes 2 medium or 4 small pizzas with average to thin crust
1 cup warm water, divided
1 package dry yeast (2¼ teaspoons)
Pinch sugar (optional)
1 cup whole wheat flour
1 to 1½ cups all-purpose flour (approximate), divided
½ teaspoon salt
Optional: 2 tablespoons whole flax seeds or 1 tablespoon chopped fresh rosemary
Oil or butter for the rising bowl and pizza pan
Cornmeal for the pizza pan
- In a small bowl, add 1/4 cup warm water and sprinkle over it the yeast and sugar. Stir to moisten the yeast. Let stand for 10 minutes; the mixture should become foamy. If not, the yeast is dead and you must begin anew with another package of yeast.
- In a large bowl place 1 cup whole wheat flour, 1 scant cup all-purpose flour and salt. Stir together with a fork or whisk.
- Pour the yeast mixture and remaining 3/4 cup water into the flour. Stir until a soft, sticky dough is formed. Add additional flour, 1/4 cup (or less) at a time and stir until a soft dough forms that is only slightly sticky; too soft is better than too stiff.
- Turn dough out onto a lightly floured surface and knead by hand for at least 5 minutes, or until a smooth, silky ball forms that is still soft and slightly sticky. While kneading, sprinkle dough and counter lightly with flour only as needed to prevent dough from sticking excessively. Cover the dough with a towel or plastic wrap while you prepare the rising bowl.
- Wash and dry the mixing bowl. Coat the sides lightly with about 1 teaspoon oil or butter. (Hint: use plastic wrap, parchment, wax paper, or your fingers instead of a paper towel to spread the fat and you will need to use much less. Alternatively, you may use the wrapper from a stick of butter).
- Place the kneaded dough in the bowl, turn it over once to coat lightly with fat. Cover the bowl with plastic wrap and/or a towel and let rise in a warm place free from drafts for 20-60 minutes.
- Preheat oven to 450-500°F. Uncover and turn dough out onto a lightly floured surface and knead again a few times to check the consistency of the dough; it should be smooth, soft and easy to manipulate. Divide the dough into two to four equal pieces depending on whether you want medium or small pizzas with thick or thin crust. Roll out one portion of dough at a time and keep the remaining dough covered while you work on one portion.
- Lightly oil a pizza pan, sprinkle with corn meal, and then shake off the excess. Sprinkle the rolling surface with a little flour. Flatten one portion of dough with your palm. If desired, 1 tablespoon of flax seeds or chopped fresh rosemary may be sprinkled over the dough and kneaded until evenly distributed before rolling out dough. Using a rolling pin, roll the dough into a circle roughly the size of the pizza pan. Place the dough on the pizza pan. Press the dough to fill the pan evenly all the way to the edges. Place toppings on the dough. If desired, pizza may be set aside for 30-60 minutes to rise before baking for a thicker, softer crust.
- Bake the pizza on a lower rack, about 9-12 minutes, or until hot and bubbly in the middle of the pizza (not just around the edges). Let pizza cool 10 minutes before cutting into slices and serving.
Use this homemade pizza dough recipe to make whole wheat bread with flax seeds; just form the dough into a loaf, let rise until double and bake in a 350°F oven for 25-35 minutes. Whole flax seeds provide healthy fiber, omega-3 fatty acids, and delicious nutty flavor to this whole grain dough recipe for bread or pizza crust.