Healthy pizza/calzone crust

Lucille Hoerle

By
@hoerlel

I recently posted a Garden Calzone recipe and used this recipe for the crust. It was my first time trying it since it was adapted from Bruno's Pizzaria restaurant in N.Y.

I have never used egg before in my crust, but this will definitely be in the future. We LOVED it! The whole wheat added a nice nutty taste without being overwhelming and made it much healthier. I changed the recipe to suit our tastes and the tenderness of the crust was perfect for the Garden Calzone.


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Ingredients

1 1/2 c
room temperature water
2 tsp
salt
2 tsp
granulated sugar
2 Tbsp
olive oil, divided
2 Tbsp
egg beaters
1/2 tsp
active dry yeast
1 c
whole wheat flour
3 or 4 cups all purpose flour

Directions Step-By-Step

1
Add water, salt, sugar, yeast and 1 tbsp. of olive oil to a mixing bowl and let stand for 5 minutes. Add the whole wheat flour and 2 cups of the ap flour and mix until well blended.
2
If you are using a stand mixer, add the one cup of flour and knead with a dough hook until the dough leaves the sides of the bowl. You may need to use the additional cup of flour depending on the humidity. The flour will stick be a bit sticky. At this point, add the additional 1 tbsp of olive oil and move the dough around until it is coated well. You can follow the same directions kneading it by hand.
3
Let stand covered until it is doubled. Divide it in half and use one half for pizza or use it for a calzone. Use recipe directions for pizza or calzone to bake.

Hint: I oil the surface and place the dough on it to either roll or pat out and then put it on a pan to bake.