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Pizza Crust

1 1/4 cups whole wheat flour
1/4 cup gluten flour
1/2 tsp. salt
1 Tbsp. fast-rising yeast
2/3 to 3/4 cup very hot tap water (about 130ºF)

• In a food processor fitted with metal “S” blade, combine flours, salt, and yeast. Pulse on and off to mix. With the machine running, pour hot water slowly through the feed tube. Stop adding water as the dough forms a ball.
• Turn off the machine and feel the dough. It should be sticky, stretchy, and quite moist. If the dough is dry, add an additional tablespoon of water; if the dough is water-logged, add flour as needed. Knead the dough for about 40 seconds. Transfer the dough to a well-floured board and let sit for 2 minutes. Then roll out to a diameter of 13 to 14 inches. Top the dough as desired and bake at 450ºF until the crust begins to brown.

Makes 1 14-inch crust

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      • darrel says:

        One Question, doesn’t adding very hot tap water into the combined flour with yeast would actually kill the yeast and thus making the dough unable to rise?

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