December 25, 2010
Whole Wheat Pizza Dough
This recipe is for all the pizza lovers who love their homemade pie even more when they know it's healthy! I've gotten a few requests for the whole-wheat pizza dough recipe that I use. This makes enough dough for two thin-crust pies. The extra dough freezes well for later use; simply wrap well in plastic wrap and tuck into a labeled freezer bag.
You'll love the end result of this crust. I was amazed by how delicious it was the first time I used this recipe! It is light, crispy, and has none of the density of some of the other whole wheat doughs out there. Enjoy!
1 c. warm water
2 t. active dry yeast
1/2 t. sugar
1 t. extra virgin olive oil
1 1/4 c. stone ground whole wheat flour
1 1/2 c. white flour
1 1/4 t. salt
Combine yeast and water in 2 cup measuring cup. Add the sugar and stir. Let sit 2-3 minutes until cloudy, then stir in olive oil. Combine flours and salt in the bowl of a food processor, pulse twice, then pour in the yeast mix with the machine running, until a dough ball forms on the blade. Remove the ball with floured hands. Knead lightly on a floured surface until smooth, a couple minutes.
Shape into a ball pinched at the bottom and place into a lightly oiled bowl with the pinched side down. Leave in a warm place to rise 1-2 hours, covered with plastic wrap. Divide into 2 equal balls, cover with a towel, and let rest 20 minutes. Can refrigerate 3 days, or freeze.
When ready to use preheat the oven to. Roll into pie shape, brush with olive oil, and bake.