Whole Wheat Pizza Dough
Summary
| Yield | |
|---|---|
| Source | It’s from the New Basics Cookbook by Julee Rosso & Sheila Lukins. |
| Prep time | 1 1⁄2 hours |
| Recipes | Baked Goods |
Description
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.
Ingredients
| 1 | Cup | water (warm) |
| 1 | Package | yeast, active dry |
| 1 1⁄2 | Cup | flour, all-purpose |
| 1 | Cup | flour, whole wheat (don't use whole wheat pastry flour) |
| 2 | Tablespoon | olive oil |
| 1⁄2 | Teaspoon | salt |
Instructions
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.
Notes
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.
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