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?

Bring the Mill
Home to Your Kitchen

Our stone-ground heritage flours are milled with care and made for real baking - from sourdough loaves to everyday favorites.

Shop Our Flours

More from the Mill

Recipes, baking tips, and stories from our Oregon Mill

ButtermilkBiscuit

Wholesome Buttermilk Biscuit Mix Is Your Ultimate Fall and Winter Pantry Staple

Breadmachine

How to Turn a Bread Machine Mix Into a Beautiful Homemade Loaf (Without a Bread Machine!)

BCM_Blog_Bread

Easy Home Baking with Butte Creek Mill Zucchini Bread Mix

Butte-Creek-Mill-Logo-transparent

The Secret to Making Wholesome Focaccia at Home