Chewy Pizza Crust - pumpkin??

I'm more of a crusty thin crust kinda girl. John is more of a chewy, medium thick crust kinda guy. It's a constant dilemma in our household. I know, we have such big problems don't we. This issue is normally fixed by me putting my pizza in the oven 10 minutes before I put his in. But some nights you just want to make one pizza to share.


This dough has become a delicious compromise. It stays relatively soft and chewy like he likes, but the flavor is so good I'm loving it too! Sure I'll still use a regular recipe and make it super thin and crusty. But on a night I only feel like making one large pizza for us to share, this recipe is my new go to one.

Pumpkin Pizza Crust (don't worry you don't taste the pumpkin)
recipe by ::steph chows::

1 cup pumpkin puree
2 1/4 teaspoons yeast(1 packet)
2 tsp barley malt syrup
1 cup warm water
2-1/2 cups whole wheat flour
1 cup bread flour
pinch of sea salt

In a small bowl stir together warm water barley malt and yeast. Let sit until foamy/milky – about 5 minutes.
In a large bowl combine the flours and salt.
Stir pumpkin puree into yeast mixture. Then pour into the center of the flour mixture.
Mix with a spatula, then switch to kneading with your hands.
Lightly oil a clean large bowl and let your dough rise in a wamr place covered with a towel for 2 hours.
Once dough has risen, divide into two balls and roll out and top with your favorite things.
Bake at 400 for about 20 minutes or until done.


How do you like your pizza crust? 
Tweet
Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.