Recipe: Traditional Whole Wheat Pizza Crust (thin crust or deep-dish, freeze ahead)

TRADITIONAL WHOLE WHEAT PIZZA CRUST



2 envelopes Fleischmann's Active Dry Yeast
1 1/4 cups water (100 to 110 degrees F)
1 3/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup Mazola Corn Oil

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; use to make thin-crust or deep-dish pizza.

TO MAKE THIN-CRUST PIZZA:
Grease two (14-inch) pizza pans or baking sheets. Divide dough in half; roll each half on a lightly floured surface into a 13-inch circle. Transfer to pans. Do not let rise. Bake in a pre-heated 400 degree F oven for about 10 to 12 minutes or until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 10 to 15 minutes more or until bubbly.

TO MAKE DEEP-DISH PIZZA:
Grease one (14-inch) pizza pan or baking sheet. Place dough in center of pan. With greased hands, pat dough into pan and build up edges to form a rim about 1/2-inch tall. Let dough rest in pan about 15 minutes, until slightly puffy. Bake in a pre-heated 375 degrees F oven for 15 to 20 minutes, until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 12 to 20 minutes more or until bubbly.

TO FREEZE AHEAD:
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 to 12 hours or at room temperature 2 to 3 hours. Dough does not have to rise again after thawing.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Makes 2 (14-inch) thin crusts OR 1 (14-inch) deep-dish crust
Source: Fleishmann's Yeast, ACH Food Companies, Inc.