Ingredientes para Whole Wheat Pizza Crust Fleischmann
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Como fazer Whole Wheat Pizza Crust Fleischmann
- Preheat oven to 450°F (232°C).
- For extra crispiness, place the dough on a baking rack positioned directly on the oven shelf.
- In a large bowl, dissolve 1 teaspoon of sugar in 1/2 cup (120ml) warm water (105-115°F). Add 2 1/4 teaspoons (1 packet) of Fleischmann's active dry yeast and let stand for 5 minutes until foamy.
- In a separate bowl, whisk together 1 1/2 cups (190g) whole wheat flour, 1 cup (125g) all-purpose flour, and 1 teaspoon salt.
- Pour the yeast mixture and 2 tablespoons of corn oil into the flour mixture.
- Mix with a wooden spoon or knead by hand for 3 minutes until a shaggy dough forms.
- Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 30 minutes.
- Gently punch down the dough. Divide it in half for two crusts.
- **To freeze:** Wrap dough tightly in plastic wrap and then foil, freezing for up to one month. **To thaw:** Thaw in the refrigerator for 8-12 hours or at room temperature for 2-3 hours. No additional rising is needed after thawing.
- Roll out dough to your desired thinness and shape. Bake for 12-15 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
10g
Fat
19g
Carbs
47g
