Whole Wheat Pizza Dough
|Source||Recipe from The New Basics Cookbook by Julee Rosso and Sheila Lukins|
|Prep time||1 hour, 30 minutes|
|Cooking time||30 minutes|
|Total time||2 hours|
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!
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.