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Pizza with a whole wheat kick

Freeman Courier of Freeman, South Dakota

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In the kitchen with Colin Hofer

Sunday night is pizza night in the Colin and Michelle Hofer home west of Freeman, a tradition enjoyed equally by parents and daughters, Madeline and Claire.

But, most of the time, the pizza isn't frozen or takeout, but rather homemade. And the crust isn't any ordinary crust, either, but of the whole wheat variety. That means a healthier pizza.

While the toppings may vary from pizza to pizza, the crust is made by Colin and remains the same every time.

"He's mastered it," says Michelle.

The dough is simple to make and uses basic ingredients. The obvious and key difference between this and many other dough recipes is the whole wheat flour, which is mixed with all the other ingredients, left to rise, and then formed into a crust of desired thickness.

Colin has been making his pizza crust for about five years... "ever since Michelle went on a whole wheat kick."

Original Publication Date: January 18, 2012

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