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You posted that you make a whole wheat pizza crust with no oil. Would you please post the recipe? I'd like to make it for New Years Eve. I've really been missing pizza.

I posted this earlier and I never saw it on the board. If it comes up as a duplicate, I apologize.

Happy New Year. I enjoy reading your posts.

Here it is katie rae,

1 package active dry yeast
1 cup warm water (105 to 115 degrees)
2 1/2 cups whole wheat flour
1 tsp. raw sugar
1 tsp. salt

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in remaining ingredients; beat vigorously 20 strokes. Let rest 5 minutes or more covered. This will make dough for two 12 inch pizzas.

Now I'll let you in on a secret this recipe is from my old Betty Crocker cookbook. It calls for all the above ingred. except it uses 2 tbs. oil, and white flour. So I McDougalled it by eliminating the oil and using whole wheat instead of white flour.

I also like to let the dough rise in a warm spot, covered with a damp towl, for about an hour before I roll it out.

I have made it a few times with half whole wheat/ half white flour, and I have to admit that the crust is "lighter" that way, but my family is used to the healthier version, so that's what I do all the time now.

One thing I do with my pizza crust when I make it is this:

I prepare the dough in the morning, before going to work. Then I pop it into the refrigerator and let it rise all day long. When I get home from work, I punch it down and let it sit for about 5 minutes or so while I clean up. When I come back out it's ready to roll out and prepare. I have found the flavor of the crust to be soooooo much better than if I let it rise just a short amount of time.

Also - you can freeze your pizza dough. After you let it rise, punch it down and drop the blob into a freezer container and pop it into the freezer for later use. If you want pizza that night for dinner, just pull it out of the freezer in the morning, let it thaw on the counter all day and it will be ready for dinner.

Wow Dragonfly, thanks for the hint.

So, pizza dough will rise even if it's in the fridge? I always thought it had to be in a warm place. And the flavor is better?

I am really learning alot on this board - thank you! I'll give it a go.

Oh yes! It rises slower than it in a warm place but that slow rise just adds to flavor of the dough. There have been times when I wasn't able to get back to the dough and just left it overnight and fixed it the following evening. You can do this with all of your bread doughs. The smell of the dough after it's been sitting for so long is just divine and the flavor is just spectacular. You really should give it a go - you won't be sorry!!