|Source: Its from the New Basics Cookbook by Julee Rosso & Sheila Lukins.|
|Prep time: 1 1/2 hours||Cooking time: 30 minutes||Total time: 2 hours|
A lot of pizza dough is fussy, crumbly, and tricky to roll out. Not so good for making with kids. This one is soft and stretchy and can be made in a fairly short amount of time.
Combine the warm water, yeast, and all-purpose flour in a large bowl and stir. Add the whole wheat flour, oil, and salt. Mix with a wooden spoon or your hands. To keep clean-up simple, add a little flour to the large bowl and knead your dough right in it until it’s smooth and elastic, about 5 minutes.
Pour a little oil in the bowl and turn the dough around in it so it’s coated in the oil. Cover with a kitchen towel and let it rise until doubled, about 1 hour.
Divide into two and pat each piece into a flattened ball. Cover and let rest another 15 minutes and then proceed with rolling them out, topping them, and cooking them in a very hot oven (as hot as you’re comfortable with – like 425 for about 15 minutes).
Makes two 12-inch pizzas (4 portions) if you don’t 1 ½ the recipe.
To cover 2 standard size cookie sheets (which gives you extras for lunch), 1 ½ the dough recipe and use 1 package instant yeast instead of active dry yeast.