Whole Grain Pizza Crust

(makes 1 XL focaccia-like crust, or 2 round medium, thinner crusts)

This pizza crust comes together quickly and is sure to be a family favorite. The whole wheat texture and flavor from our Organic Hard Wheat makes this classic extra tasty.

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Recipe

Ingredients:

• 4 cups Mill + Refill Hard White Wheat flour

• 1 ¾ cup lukewarm water

• 2 tsp active dry yeast

• 1 tsp sugar

• 1 tsp salt

• *Mill + Refill Cornmeal for dusting/rolling (optional)

Instructions:

1. In a large bowl, add yeast, sugar, and water—Let it sit until you see foam form, about 5 minutes.

2. Next, add the salt and 4 cups of flour to the yeast mixture—use your hands to mix it all together, a shaggy wet dough should form.

3. Cover loosely, set in a warm spot in the house, and let the dough rise for at least 1 hour.

4. Preheat your oven to 425. 
   
   For Single XL:

   5. Lightly flour a clean surface with cornmeal (or regular flour), and dump the dough out.

   6. If making 1 extra large “focaccia” type flatbread, roll out the dough to about ¼ inch thick large rectangle that will fit inside a large, oiled baking sheet.

   7. Top with your favorite toppings, brush the edges with olive oil, and bake for 20-25 minutes until dough is cooked underneath and cheese is browned. 

   
   For 2 medium round crusts: 

   5. Divide the dough in half, and repeat the following process with both: On a clean, lightly floured  surface work the dough into a pizza-pan sized circle (you can either do this by hand, or use a rolling pin), about 1/4 - ⅛ inch thin.

   6. Transfer the dough to a floured or oiled pizza pan, top with your favorite toppings, brush the edges with oil, and bake for 10-15 minutes.

   7. You’ll know it’s done when the bottom of the crust becomes ‘hard’ and golden, and cheese is bubbling and browned.