Everyone loves a good pizza, and most of us agree that it’s the crust that makes or breaks a pizza. This recipe combines whole wheat flour and cornmeal, and the resulting crust is chewy but not doughy and firm but not dry.
1 tbsp active dry yeast
1 tbsp honey
1 cup warm water
½ cup medium grind whole cornmeal
1 ½ cups whole wheat flour
1 cup white flour, unbleached
½ tsp. sea salt
1 tbsp olive oil
Visit the Bob’s Red Mill website for even more fantastic whole grain recipes.
Cammie says: When nearly half of your flour is refined, this is not a whole wheat recipe!
csluyter says: Hi Cammie – Thanks for your feedback. With ½ cup whole cornmeal and 1½ cups whole wheat flour, this recipe is 2/3 whole grain. While those of us accustomed to eating and baking with whole grains regularly are more inclined to use 100% whole grain, many of the visitors to our website are just beginning their whole grain journey. For some, beginning to swap out some of the refined grain for whole grain is a really good way to become familiar with the fuller, nuttier flavor of whole grains. That said, this recipe can absolutely be made with 100% whole grain flour! Simply use ½ cup of whole cornmeal and 2½ cups of whole wheat flour.
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