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Prep time25 minutes
Total time1 hour
Yieldtwo 12-inch pizzas or one 16-inch pizza
1 tbsp active dry yeast
1 tbsp honey
1 cup warm water
½ cup medium grind whole cornmeal
1 ½ cups whole wheat ﬂour
1 cup white ﬂour, unbleached
½ tsp. sea salt
1 tbsp olive oil
- Combine honey and warm water, sprinkle yeast on top. Let stand 5 minutes to proof. In a separate bowl, combine the dry ingredients.
- Add oil to yeast mixture and pour in dry ingredients. Stir to combine ingredients and scoop onto a ﬂat surface. Knead until elastic, adding more white ﬂour as needed, about 5-8 minutes. Place in an oiled bowl, cover and let stand until doubled, about 20 minutes.
- Split dough into two rounds to make two 12-inch pizzas, or make one 16-inch pizza crust. Spread dough out onto greased pizza pans and cover with desired topping.
- Bake at 400°F for 15-18 minutes.
Visit the Bob’s Red Mill website for even more fantastic whole grain recipes.