PREP TIME: 10 Minutes TOTAL TIME: 20 Minutes + Rising Time YIELD: 4 (10" Diameter) Thin Pizza Crusts SERVINGS: 2 Per Pizza STIR together ¾ c warm water (105°–115° F), 1 pkg (¼ oz) active dry yeast, and ½ tsp sugar. Let stand until foamy, about 10 minutes. STIR in 1 c whole wheat flour, 1 c all-purpose flour, 1½ tsp extra virgin olive oil, and 1 tsp kosher salt. KNEAD dough on lightly floured surface until smooth, about 2 minutes. PUT in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour. FORM dough into 4 balls. ROLL out dough ball on very lightly floured surface until ¼" thick (about 10" diameter). TRANSFER to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough. FREEZE dough until firm (about 10 minutes) or ready to use. Time-saving trick: With Fleishmann’s Pizza Crust Yeast, you can skip the 1-hour rising time and roll out the dough right after kneading. NUTRITION (per ½ crust) 120 cal, 4 g pro, 23 g carb, 2 g fiber, 1.5 g fat, 0 g sat fat, 242 mg sodium MORE: 7 Ridiculously Tasty Grilled Pizza Recipes
