Pizza crust - two recipes

Whole Wheat Pizza Crust -

original recipe found here

1 1/3 cup water

2 Tbsp olive oil

3/4 tsp salt

2 cups all purpose flour

2 cups whole wheat flour

2 tsp yeast



 Place ingredients in bread machine according to manufacturer's instructions and process on dough cycle.   Check after 5 minutes  - add a little water or flour if needed. 

When cycle completes, remove from bread machine and punch down.  Preheat oven to 400 F while shaping the pizza crusts.
The recipe makes 10 personal size pizza crusts or 3 12 inch circle crusts.  I sometimes make one large baking sheet (Pampered Chef) and 6 personal pizza crusts.  I always bake my crusts for about 10 minutes before adding toppings or freezing for later use.

To make personal pizza crusts -
Divide into 10 equal balls. (I weigh out 4 ounces of dough for each crust)
Rub a little olive oil over the bottom and sides of a 10 inch pie plate.
Spread one of the balls into a circle.  I do this directly on my clean countertop using a small rolling pin and rotating the crust.
Place in the prepared pie plate adjusting the crust if needed.
Pierce the dough with a fork numerous times.  This keeps the dough from bubbling up while baking.
Bake 10 minutes- just starts to brown but not cooked completely.
Add toppings and bake for 10 more minutes.

If you want you can cool after the first 10 minutes and freeze.  Wrap each crust in wax paper and place them in a gallon zipper bag. 
To use frozen crusts you can add toppings and bake from the frozen state, or you can warm up in the oven a few minutes before adding the toppings.

 One of my favorite combinations - homemade pasta sauce,  mushrooms, beef roast luncheon meat, green olives and mozzarella cheese.

Basic Pizza Crust
original recipe found here

1 cup water
2 Tbsp olive oil
3/4 tsp salt
3 cups flour
2 tsp yeast

Place ingredients in bread machine according to manufacturer's instructions and process on dough cycle. Check after 5 minutes - add a little water or flour if needed.

When cycle completes, remove from bread machine and punch down. Preheat oven to 400 F while shaping the pizza crusts.
The recipe makes 8 personal size pizza crusts.

To make personal pizza crusts -
Divide into 8 equal balls. (I weigh out 4 ounces of dough for each crust)
Rub a little olive oil over the bottom and sides of a 10 inch pie plate.
Spread one of the balls into a circle. I do this directly on my clean countertop using a small rolling pin and rotating the crust.
Place in the prepared pie plate adjusting the crust if needed.
Pierce the dough with a fork numerous times. This keeps the dough from bubbling up while baking.
Bake 10 minutes- just starts to brown but not cooked completely.
Add toppings and bake for 10 more minutes.

If you want you can cool after the first 10 minutes and freeze. Wrap each crust in wax paper and place them in a gallon zipper bag.
To use frozen crusts you can add toppings and bake from the frozen state, or you can warm up in the oven a few minutes before adding the toppings.