Wheat Pizza Crust

If using a baking stone, place in cold oven and preheat to 475°F for 30 – 60 minutes.

In medium-sized (11-cup) food processor insert dough or metal blade. Add the whole wheat flour, all-purpose flour, salt and yeast to the bowl. Cover and process 15 seconds.

Add 2 tablespoons of olive oil to 1 ½ cups warm water. With lid on bowl and processor running, pour liquid mixture through feed tube in a slow, steady stream as fast as the flour mixture will absorb it. Gradually add 3 – 4 tablespoons water to form a slightly sticky dough. Dough should form a ball and clean the inside of the bowl. Process an additional 60 seconds to knead the dough.

Place dough in lightly oiled bowl, cover and let rise until doubled, 20 minutes. Meanwhile, prepare toppings.

Divide dough in half. Cover dough and let rest 10 minutes.

Shape each half into a 12” – 14” round. Transfer to a parchment-lined baking sheet, greased pizza pan or pizza peel dusted with flour. Puncture crust well with fork tines.

To avoid a soggy crust, prebake the crust about 4 minutes. During baking if puffing occurs, puncture crust again.

Remove from oven and add desired toppings. Lightly brush the edge of crust with olive oil. Return to oven; check for doneness in 10 – 15 minutes or until edges of crust are golden brown and cheese is melted. Remove from oven and let set for a few minutes before cutting.   February 9 is Pizza Day, learn more about this wonderfully delish dish with Some Pizza Facts Straight From the Farm.