I was right! I said in my previous post that perhaps the reason why my pizza crust was too crunchy for my liking was the fact that I left it in the oven too long. I decided to use some leftover dough for dinner and this time it was only in the oven for about 5-8 minutes. Perfect chew! Many people like thin crust for the crunch. Honestly, I prefer a chewy crust. I go for thin crust because it means fewer calories. So if I can get my chewy crust in thin form, all is good in the world! And that seems to be the case in my kitchen right now.
This recipe is something of a combination of Roni’s Thin Crust Whole Wheat Pizza Dough, Jenna’s Best Pizza Crust, and a little know-how as learned from Mr. Alton Brown. I wanted to create a “’high-protein” whole wheat pizza crust for Weight Watcher Points Plus’ sake, and so I incorporated soy flour. And because I love a great deal of chew, I used bread flour, a higher-gluten wheat flour, in place of all-purpose, and opted for an addition of vital wheat gluten to ensure a nice rise and chewy texture, which can be difficult to achieve when using whole wheat flour and the completely gluten-less soy flour.
Michelle’s Whole Wheat Pizza Crust
makes 2 large pizza crusts (can easily make 24 slices of pizza, total)
2 1/2 tsp (or 1 packet) of active dry or quick-rise yeast
1 1/3 cup warm water (preferably about 120 degrees)
1/2 cup soy flour
1 1/2 cup bread flour
1 1/2 cup whole wheat flour
4 tbsp ground flax
2 tbsp vital wheat gluten
1 1/2 tsp kosher or sea salt
1 tbsp olive oil + more for rubbing
Combine water and yeast together in a small bowl (I used a measuring glass) and allow the yeast to “bloom” for about 10 minutes.
Meanwhile, mix all the flours, the flax, the gluten, and the salt together thoroughly. Stir in the olive oil. Once the yeast has bloomed (it will look foamy), stir into the dry mix until you get a sloppy ball.
Turn dough out onto a floured surface and knead the ball for about 10 minutes, or until the whole ball is smooth and evenly moistened without being sticky or dry to the touch. Add more flour or water in the kneading process, as needed. Sometimes it’s needed. Sometimes it isn’t. Ball will be done “kneading” when it becomes sort of elastic. It shouldn’t tear easily when you fold it over on itself, and you should be able to poke it gently with your fingertip and have the dough bounce back fairly easily.
Lightly oil the ball on all sides and place in a large bowl and cover tightly. Place in a warm place for several hours at minimum (until the ball doubles in size), or up to a day. I prefer to leave mine out for, at minimum, overnight, since that gives the gluten time to relax and make the dough easy to roll out without pulling back into a smaller round.
Once you’ve allowed the dough to rise for the amount of time you wish, cut the dough in half (for two large pizzas. I wrap up the second and stick it in the freezer for a quick pizza night at a later date) and with one ball, press out into a small round starting with the center of the ball. Use a rolling pin if you wish to roll out the dough, starting the pin from the center of the dough and rolling outward, turning the dough after each roll so you get whatever shape you wish (round, oval, amoeba… whatever).
Top with whatever ingredients you wish (pre-cooked where applicable. Don’t try to “cook” ingredients that require more than a few minutes in the oven, because you don’t want to overcook your crust), and place in a 400 degree oven for about 5-8 minutes, or until the crust firm at the bottom and a bit puffy on top. Or, if you’re using cheese as a topping, when the cheese is sufficiently melted to your liking is a good gauge.
Serving size: 2 slices (1/12th of the recipe or 1/6 of a whole pizza crust)
Fat: 2.7 grams
Carbohydrates: 24.88 grams
Fiber: 4.32 grams
Sugars: .06 grams
Protein: 8.98 grams
Points Plus: 4
Don’t forget about my Lea & Perrins Giveaway!