Wheatza Pizza

Published on July 10, 2006

 

Wheatza Pizza Crust
Serves: Makes one thick N.Y. style pizza or two thin style
Note: Tightly wrapped dough will last 5-6 days refrigerated. Hint: To proof your yeast, combine 1 T. yeast with a little warm water and 1 tsp. sugar. If yeast is good, it will bubble in a few minutes.
Ingredients
  • 1 cup water
  • 1 tablespoon active dry yeast
  • 2 tablespoons olive oil
  • 3 1/4 cup Wheatza Pizza Mix
  • 1 to 2 tablespoons Corn Meal
Instructions
  1. Mix together water, yeast, and oil to proof.
  2. Add Wheatza Pizza Mix.
  3. Knead 2 minutes until dough ball is smooth.
  4. Cover ball with damp towel or loose plastic wrap and let rest 15-20 minutes while it doubles in size.
  5. Use this time to prepare toppings.
  6. Punch down dough ball after rise.
  7. Now roll and stretch the dough onto a greased cookie sheet sprinkled with 1-2 T. cornmeal.
  8. Top as desired and bake at 400° 20-25 minutes. Remember, whole wheat does brown faster.

1 Comments

  1. Michelle Post on 2013 at 7:55 pm

    My recipe for Wheatza English muffins

    INGREDIENTS

    Cooking Time: 24 minutes
    Servings: 8-9
    Preparation Time: 45 minutes
    1 cup milk
    3 tablespoons of softened butter diced
    1 egg
    1/2 teaspoon salt
    2 teaspoons sugar
    1 cup Wheatza flour
    2 cup unbleached white flour
    1 package dry yeast

    DIRECTIONS

    1.Put the ingredients in the bread
    2.Start the dough cycle
    3.When dough cycle is done put dough on silpat and pat dough to about 1/2 inch thickness.
    4.Use a glass and cut rounds about 8 or nine
    5.Place rounds on slipat and cover and let rise about 15-20 minutes.
    6.Heat non stick skillet to medium heat.
    7.Pray with no-cook spray
    8.Cook muffins 3 minutes on each side and repeat on more time. Flip and cook until golden brown on both sides. Serve