Whole Wheat Sourdough Pizza Crust Recipe # 611

Yield: 2 (12-inch) pizza crusts
Prep Time: 55 minutes
Proof Time: 45 minutes
Bake Time: 25 to 28 minutes

At 1.5 grams of dietary fiber per ounce, this pizza crust earns the Fleischmann's Yeast goodfibes™ seal.  Not only is it good for you, but tastes great!

3/4 cup sourdough starter
1 envelope Fleischmann’s® Active Dry Yeast
3/4  cup warm water (100° to 110°F)
1 tablespoon sugar
1-1/2 cups whole wheat flour
1 to 1-1/2 cups all-purpose flour
1-1/2 teaspoons salt
2 tablespoons olive oil


Use Sourdough Starter recipe below OR whole wheat starter directions in recipe #33 OR #136.  Stir sourdough starter before measuring.  Measure out 3/4 cup and bring to room temperature.

Dissolve yeast in warm water in a large mixing bowl.  Add sugar and let stand 10 minutes.  Stir in starter, whole wheat flour, salt and oil to make a soft dough.  Add enough all-purpose flour to make a soft dough.   Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Place in greased bowl, turning to coat top.  Cover; let rise in a warm, draft-free place for 45 minutes, or until almost doubled in size.

Punch down dough.  Divide dough in half.  Roll each half to a 12-inch circle.  Place on greased pizza pans; form a standing rim by pinching the edge of the dough.  Pierce crust with fork.  Let rest 10 minutes.

Par bake crust at 400°F for 10 minutes.

Top with desired pizza toppings and bake at 400°F for 15 to 18 minutes, or until crust is browned.

Sourdough Starter Recipe
3 cups whole wheat flour
1 tablespoon sugar
1 envelope  Fleischmann’s Active Dry Yeast
2-1/2 cups warm water (100° to 110°F)

Combine all ingredients in a large plastic, ceramic or glass bowl(not metal) with a tight fitting lid; stir until smooth.  Cover loosely; let stand in warm place until bubbly and sour smelling, about 2 days.  Starter may darken, but if it changes to another color, discard and start over.  To store, cover and refrigerate until ready to use.

Replenishing and Keeping Starter Alive:  Once a week, stir in equal amounts of whole wheat flour and warm water (100° to 110°F).  Stir until smooth.  Cover and let stand in warm place until mixture is bubbly and sour smelling and a clear liquid has formed on top, about 12 to 24 hours.  Use then or cover and refrigerate until ready to use.





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