Pizza Crust Help

3LittleMonkeys

Is it possible to make a clean thin, crispy pizza crust? I have tried whole wheat crusts and they don't come out thin and crisp like my family likes. Any suggestions?

khgraves

I've used Pillsbury's thin crust dough. i know it's not the healthiest, but comes closest to the thin crust my family likes.

UpEarly

I just use white flour for my pizza crusts, and worry about getting my whole grains other places. Personally, I'm not willing to sacrifice a true, *good* crust for a little healthier wheat crust. I tried lots of wheat crust recipes before accepting this. :-)

3LittleMonkeys

That wold be so easy. LOL But it isn't a clean eating (not processed) food:frown: . I am looking for whole grains.

I do have White Whole Wheat Flour. But I am wondering if it has to be partial WW in order to get the crisp thin crust we like.

maeadair

We make individual pizzas using Arnold sandwich thin rounds....makes a nice crispy crust and one roll / 2 halves = 100 cals...or use flat bread as crust...A local lady makes a delicious rosemary flat bread - YUM!

SheilaSisco

There's a recipe for cauliflower crust floating around somewhere... maybe you could try that?

3LittleMonkeys

We make individual pizzas using Arnold sandwich thin rounds....makes a nice crispy crust and one roll / 2 halves = 100 cals...or use flat bread as crust...YUM!

I use pita's I get from Global Market (these are really good and they are whole grain) when I am short on time. But I was hoping to find a regular pizza dough recipe.

I also use whole wheat tortillas when I am in a pinch for a crust.

3LittleMonkeys

There's a recipe for cauliflower crust floating around somewhere... maybe you could try that?

I tried that, but not the same. Hubby didn't care for it, but I liked it.

3LittleMonkeys

We make individual pizzas using Arnold sandwich thin rounds....makes a nice crispy crust and one roll / 2 halves = 100 cals...or use flat bread as crust...A local lady makes a delicious rosemary flat bread - YUM!

I have done this in a pinch as well. But it isn't the same. :frown:

Scoochie1

This isn't quite the same but might be worth trying? I've made pizza style food using a normal tortilla wrap (so you could use wholegrain). Pop it directly onto the oven shelf with all the usual toppings, about 180 C and leave it for 10 mins.
The bread is very crispy and thin. Nice, quick and easy

UpEarly

I think part of the reason you're not getting the thin, crisp results you want from your whole wheat flour is that it just doesn't contain the same level of gluten that white flour does. The additional gluten makes the white crust stretchier and more elastic.

I'm not a professional baker, but I have heard of people adding extra gluten to whole wheat breads to improve the elasticity. I've seen gluten for sale at the grocery store (near the yeast and flour). That's the only other thing I can think to try if you're completely determined to make this a whole wheat crust.

3LittleMonkeys

I have vital wheat gluten but haven't used it yet. That may be what if am doing wrong. Thank you!