Ingredients
Scale
- 1 1/3 cups water
- 2 teaspoons sugar
- 3 teaspoons active dry yeast
- 2 cups bread flour
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- cornmeal for dusting
Instructions
- Put all the ingredients in your bread machine or mixer and put on dough setting.
- When the dough is done, divide it into 2 – 6 pieces, depending on what size pizzas you want to make. I like to make 6 individual-sized crusts, cook them and freeze whatever we don’t eat. Then we can top each crust to each person’s preference whenever we need a quick meal.
- Dust your working surface with cornmeal to keep the pizza crusts from sticking.
- Shape each piece of dough into a disc shape. Cover with a clean towel and let rest for about 5 minutes.
- Gently pull and stretch each disc with your hands until it feels like it will not stretch anymore without tearing. Cover again and let rest about 5 minutes.
- Once again, gently pull and stretch the dough until it won’t stretch anymore … it should be about the desired size of pizzas that you want now. Set the crusts on a pizza peel or cutting board dusted with cornmeal, spray with cooking spray and allow them to rest and rise until they are the desired thickness. For a thin crust, you can top them and cook them up right away. For thicker crust, let sit for 10 – 30 minutes to rise.
- Now you have options! You can cook the pizzas on the grill or in the oven at 425 (for about 10 minutes or until golden brown), top them immediately or pre-bake them until they are light golden brown and freeze for later.
Notes
Total time allows for rising time …
Nutrition
- Serving Size: 6