Remember the Whole Wheat Stir-and-Pour Bread recipe I shared a few months ago? Not too long after I shared that, a reader Shelby, and then others, emailed to let me know they’d been using that recipe to make pizza crust.
Bless you. Bless you all. Now our homemade pizza making lives are easier than ever! Mix the dough, let it sit, spread the dough on baking sheets, let it bake. Your hands won’t even get messy.
It took a little tweaking for me to get this crust just right. The recipe is the same as the bread, but it took a few tries for me to learn how thick or thin to spread this dough. I’m not a big fan of a thick crust, but the beauty of this recipe is that you can make it as thin or thick as you like!
I spread the dough into two large pizzas and could probably spread it into three if I tried. This recipe goes a long way toward a big pizza meal!
Whole Wheat Stir-and-Pour Pizza Crust
- 4 cups whole wheat flour (I use freshly ground hard white wheat)
- 2 teaspoons active rise yeast
- 2 Tablespoons sucanat or sugar or honey
- 1 teaspoon sea salt
- 2 cups warm water
- Stir all ingredients together.
- Cover and allow it to sit for 30 minutes.
- Spread dough on two *well-buttered* large pizza pans (three if you want a thinner crust)
- Bake in a 375° oven for 10 minutes.
- Pull partially baked crust out of the oven and top it however you like.
- Bake for 10-15 minutes more or until cheese has melted and becomes bubbly.
I found that spreading the dough onto my baking pans with a rubber spatula worked best. I always use baking stones (like these) for pizza because I think they turn out the best crust. I’ve not tried them on metal baking sheets, so you may need to adjust the baking time if you don’t use stoneware.
You can definitely make these crusts ahead of time and freeze them until you are ready to bake pizza. This means that the easiness just gets easier. Amen and amen.
Have you tried the Whole Wheat Stir-and-Pour Bread recipe? How about Pizza Crust? Have you tried using it for pizza crust?
Just wait until later this week! I’ve got another great way to use this recipe that I’ll share with you!