If you had told me years ago that some pizza parlors actually use milk in their pizza crust recipes, I would have wrinkled my nose as I did when I was told this at a local independent pizza shop. Milk? In pizza crust? Isn't it enough that traditional pizzas are covered in cheese? So, although this seems to be the exception and not necessarily the norm, I thought I'd share my favorite homemade wheat pizza crust recipe that's totally dairy-free, vegan and delicious.
Makes one large pizza
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
- 1 1/2 cups warm water
- 1 T. sugar
- 1 .25-ounce package active dry yeast
- 1 t. olive oil
- 1 t. salt
- 2 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
1. In a large mixing bowl, combine the warm water, sugar and yeast, mixing gently until bubbles begin to appear on the surface. Let the mixture set for several minutes, or until a small layer of foam appears on the surface. Add the olive oil, salt, and whole wheat flour, mixing until combined. Add the all-purpose flour gradually, until the mixture forms a soft but not sticky dough. Turn the dough out onto a lightly floured surface and knead for several minutes or until elastic. Lightly oil the mixing bowl and return the dough to the bowl, turning once to coat. Cover with a dry towel and place in a warm place to rise for 1 hour or until doubled in size.
2. Once doubled, punch down the dough. Knead for several minutes into a tight ball, then return the dough to the mixing bowl, cover with the towel, and let rise again until doubled, about 45 minutes to 1 hour.
3. Preheat the oven to 425 F. Lightly oil a pizza pan or baking pan.
4. Roll the dough out on a lightly floured surface to a circle of desired thickness, about 14-16 inches in diameter. Transfer to the prepared baking sheet, top with desired toppings, and bake until golden brown, about 16-20 minutes.