Whole wheat flour 200 grams

Yeast 5g

5 grams of salt

Sugar10g

Warm water100g

5 grams of butter

How to make the crust of whole wheat pizza

Yeast, salt, sugar and warm water are mixed and stirred evenly, and then let stand for about five minutes.

Slowly add the first step to the whole wheat flour, don't add it all at once, stir until it is broken and knead the dough, increase or decrease the yeast water according to the dryness and wetness of the dough, add butter blocks before kneading it into a ball, and finally knead it into a ball and the basin surface is clean.

Cover the pot with plastic wrap, add warm water that is not hot, put the pot in, cover it and seal it, and let it stand for about 1 hour to make it twice the size.

Divide into two pieces (I used a 9-inch pizza tray and a 6-inch pizza tray) and roll them into thin circles.

Heat the oven up and down 180 degrees to preheat, brush the bottom of the plate with oil, put the crust into the oven, insert the fork into the hole, and it will be fixed in about 5 minutes (as you don't eat it right away, just fix it, and you can put it in the refrigerator after cooling).

Bake and bake, and the 9-inch plate and the 6-inch plate are just put in.

Tips

1. When making finished pizza, the temperature should not be too high, 180 degrees, and it is enough to get angry for ten minutes! I used to scorch the surface with 2 10 degree, and it was still hard and not delicious. 2. Replacing whole wheat flour with180g can make the crust thinner. As for fermentation, fermentation in a large pot for an hour is successful every time, but it is not very stable in the sun. 4. If there are shortcomings, we will gradually improve them in the future, haha.