Mom’s Whole Wheat Pizza Crust

My mom’s recipe for pizza crust.  When Pizza Hut came out with the stuffed crust option, pizza was all I wanted.  This is the crust my mom used to make (because delivery pizza was only for baby sitters).

Mom's Whole Wheat Pizza Crust Recipe

  • Servings: 2 pizzas, about 6-8 servings.
  • Time: about 3.5 hours
  • Difficulty: easy
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Ingredients:IMG_5424

4 Cups Whole Wheat Flour
1 Teaspoon Salt
2 Heaping Teaspoons Sugar
2.5 Tablespoons Olive Oil
2 Teaspoons Italian Seasoning
1 Package (1/4 oz) Quick Rising Yeast
1 1/3 Cups Water

Directions:
1. Heat water in microwave for about two minutes or so, you just want it warm, not boiling.
2. Add all ingredients to mixing bowl and mix by hand until incorporated.  Then mix with bread hook attachment for about 8 minutes at medium speed. It will look ready (a roughly shaped ball) after a few minutes of mixing but keep on mixing for a few more minutes because the dough hook is essentially kneading the dough.
3. Put dough in a greased bowl (my mom uses Crisco to grease the bowl because according to her when she started making this cooking spray wasn’t a kitchen staple.  Now that it is, she still uses Crisco out of habit. When I make it, I use cooking spray). Turn over the dough ball so that the entire ball of dough has some grease.  Cover the bowl with a moist towel and let rise until it doubles in size (or almost doubles, sometimes it just doesn’t get all the way). This will take 2-3 hours.
4. Preheat the oven to 425. Sprinkle a pizza stone with corn meal and place it in the oven to get hot.
5. Knead the dough until you get the air out, about 20 seconds of “smooshing.”  If your fingers are tired that day, my mom says pounding it against the counter a couple of times usually will do.  (At this point, you can split the dough in half and freeze.  When you want to use the frozen dough, simply thaw by letting it sit out on the counter and continue on rolling it out.  Often, since this recipe makes two pizza crusts, my mom will freeze half for another day.)
6. If you can toss pizza dough, do that.  My mom and I don’t know how so we roll the dough out on a floured surface.
7. Transfer to the hot pizza stone (easiest way to do this is to leave the stone in the oven and just pull out the oven rack with the pizza stone on it and using both hands drop the dough onto the stone).  You can also use a baking sheet that you don’t preheat, but I like the flavor of the pizza stone.
8. Bake the crust for 3-5 minutes until it no longer looks doughy.
9. Take out of the oven and top with your favorite toppings.
10. Lower the oven temperature to 400, and bake the pizza for another 8-12ish minutes…or until the cheese is melted and bubbly.
11.  Let cool slightly for about 5 minutes before cutting.  Enjoy!

To make a stuffed crust:  Once the dough is rolled out, place a ring of your favorite cheese about two inches in from the edge of the dough.  Wrap the dough overtop the ring of cheese all the way around the pizza.  Seal it by pinching the dough together or use a fork to press the dough together.  This avoids cheese leakage.  Then top pizza with sauce, cheese, and favorite toppings.  Bake at 425 for 15-20 minutes.  Crust will be golden and cheese melted.  Since you aren’t pre-baking the crust, it is important to not overload the pizza with cheese or sauce to help prevent a soggy center. Again, let cool slightly before cutting.