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.
Ready to Bake?

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