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Whole Wheat Pizza Crust
Yield:
2 – 14-inch thinner
crust pizzas or
1 – 14-inch deep dish crust 		Prep Time:
10 minutes 		Proof Time:
30 minutes
2 envelopes Fleischmann’s®
Active Dry Yeast
1-1/4 cups water (warm 105°-115°F)
1-3/4 cups

flour

1-1/4 cups whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup Mazola® Corn Oil
  Mazola® PURE™ Cooking Spray

Combine yeast and warm water in liquid measuring cup and set aside.

Combine flours, sugar, and salt in a large mixing bowl. Pour in yeast mixture and corn oil; mix until dough forms.

Knead on clean surface with lightly oiled hands OR continue mixing in stand mixer with dough hook for 3 minutes.

Shape dough into ball and place in bowl sprayed with cooking spray. Spray top of dough and cover with plastic film; let rise in a warm place for 30 minutes or until doubled in size.

Punch dough down; divide in half. Roll out to desired thickness, add toppings and bake.

Note: Dough may be frozen. Freeze each half separately in freezer bags lightly coated with cooking spray for up to one month. Thaw in refrigerator 8-12 hours or at room temperature 2-3 hours. Dough does not have to rise again after thawing.
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