Whole Wheat Pizza Dough

Summary

Yield
12'' Pizzas
SourceRecipe from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

A lot of pizza dough is fussy, crumbly, and tricky to roll out, but this one is soft and stretchy and can be made in a fairly short amount of time. And bonus, the kids will love to help make it! 

Ingredients

1 cup
water
1 package
active dry yeast
1 1/2 cup
flour, all-purpose
1 cup
flour, whole wheat
2 tablespoons
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.