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Ingredients
- 2 1/4 c. Whole wheat flour
- 1/4 c. Gluten flour
- 1 tsp Sugar
- 1 tsp Salt
- 1 c. Water
- 2 Tbsp. Extra virgin olive oil
- 1 pkt Active dry yeast
- 1 tsp Cornmeal
- 2 2/3 c. Whole wheat flour
- 1/3 c. Gluten flour
- 1 1/2 tsp Sugar
- 1 1/2 tsp Salt
- 1 1/4 c. Water
- 3 Tbsp. Extra virgin olive oil
- 4 tsp Active dry yeast
- 1 1/2 tsp Cornmeal
Directions
- Incredibly simple when made in a breadmaker, this recipe yields one 12-inch
- (or possibly if you have a larger machine, a 15-inch) pizza crust.
- Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add in the water, oil, and yeast. Place the bread pan inside the machine and close the lid.
- Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 min.
- Lightly oil a 12-inch (or possibly 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or possibly 15-inch) circle and place in the prepared pan. Continue stretching till the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.
- Bake the pizza on the bottom rack of a preheated 400 F oven for 20 to 25 min, till the crust is golden brown and the filling is melted and bubbly.
- Serve warm.
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