Whole Wheat Pizza Crust (a flop)

Hello loyal follower(s)

      Yesterday was Pizza day at our house (every Friday).  I really like the pizza  crust recipe we got from our daughter Susan, but I wanted to try something else.  Thus working off a recipe from the internet I changed enough things so I could claim ownership to the recipe.  The dough was divided into two pieces to yield two thin crusts.  As a  thin crust this was a flop, it was so bad that I threw away the second piece of dough.  Maybe as a regular crust it might of worked, but it was tasteless.  Granted,  I probably over precooked the crust, maybe skipping the precook step might of worked.  But I was not going to try it.

      Today it was almost 10AM when I crawled out of bed (I read in bed way to late last night).  Anyway,  after breakfast it was time to make Broccoli Cheese Soup for a late lunch and to have around for next week. We had lunch just in time for my  PM nap.  When I awoke from my mandatory nap I was informed that we would be having "dinner" guests tomorrow evening.  Therefore, it was time to make some good Basic Artisan Bread for tomorrow.

I have included the flop of the pizza crust so you can see what was involved.

À bientôt

Mr Nut

Whole Wheat Pizza Crust

Dreamed up by Mr Nut

"A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes."

INGREDIENTS:

1/2 teaspoon white sugar

1/2 cups warm water (110 ℉)

1 teaspoon active dry yeast

1 teaspoon olive oil

1/2 teaspoon salt

2/3 cup whole wheat flour

1/2 cup Bread flour

DIRECTIONS:

1. In a stand mixer with the paddle blade, dissolve 1/2 teaspoon sugar in 1/2 cup warm water. Sprinkle 1 teaspoon yeast over the top, and let stand for about 10 minutes, until foamy.

1. Add 1 teaspoon olive oil and 1/2 teaspoon salt into the yeast mixture, then mix in 2/3 cup whole wheat flour and 1/2 cup of the Bread flour until dough starts to come together. 
2. Switch to the Dough Hook and knead until all the flour has been absorbed, and the ball of dough becomes smooth, about 5 minutes.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
4. Preheat the oven to 425℉ 
5. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
6. Roll a ball of dough with a rolling pin until it will not stretch any further. When the circle has reached the desired size, place on a piece of parchment paper. 
7. Brush dough with olive oil , cover with plastic wrap and let it sit for ten minutes
8. Partially bake the crust for three minutes.
9. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables..
10. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.