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Whole Wheat Pizza Dough

by Katie of:

1 t. sugar
1 1/2 c. warm water
1 T. active dry yeast
1 T. olive oil
1 T. salt
2. cups whole wheat flour
1 c. all purpose flour plus more for kneading and dusting counter with
2 cloves of garlic, minced fine or pressed

Dissolve sugar in warm water in a large glass or plastic bowl.  Sprinkle yeast over top and let set until it becomes sponge like foamy.  Stir in the olive oil and salt then add the wheat and white flour and stir until dough forms a nice ball. Turn out of the bowl onto lightly floured surface. Knead, adding more flour by sprinkling (will probably end up using 1/2 cup) over top until dough is no longer sticky and becomes smooth. Oil lightly a large bowl with olive oil (rub with paper towel or brush on) and place dough ball in bottom.  Cover with towel and place in a warm place and let dough rise until it doubles in size (about one hour).

Preheat oven to 425º.  Heat up pizza stone for 15 minutes until hot. Meanwhile, roll out pizza dough into one thick or 2 thin crusts.Sprinkle pizza peel generously with corn meal (or use no sided cookie sheet) place dough on top of peel or pan and slide onto hot stone or pan in oven. Brush with olive oil and bake for 10 minutes, remove and top with toppings.  Bake an additional 7-10 minutes or until edges begin to brown and toppings are done and cheese is melted.