From EatingWell: The Simple Art of EatingWell, September/October 2011
This easy homemade pizza dough for thin-crust pizza, made with 50 percent whole-grain flour, provides 4 grams of fiber per serving without tasting too wheaty. If you have a food processor or stand-mixer with a dough hook, let your machine do the kneading for you. The pizza dough freezes beautifully, so make a few batches at a time and keep your freezer stocked.
It was easy to make (but when I was kneading it was maybe a bit too sticky). Once risen the dough was super easy to handle. I made two super thin pizzas.
The best part were the edges of the pizza, even I don't usually eat them but these were delicious!
This was quick to make with my stand mixer and a very tasty crust for our homemade pizzas. I used all purpose flour and basic whole wheat flour (not pastry) and it turned out great. I've printed this out and added it to my file of awesome recipes!
This is a fantastic pizza recipe because the ww pastry flour reduces the gluten and makes it much easier to shape than other recipes I have made. I think if a person wanted a really thin crust, they would want to divide the dough, roll out two pieces and use two cooking sheets. My husband thought it was perfrect.
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