WHOLE-WHEAT PIZZA DOUGH
Whole-Wheat Pizza Dough
- Cooking Time: 20 min + rising
- Servings: 2 - 1 lb balls
- Preparation Time: 20 minutes
- 1 1/2 cups warm water (110 - 115' F)
- 2 packets active dry yeast (each packet is about 2 1/4 tsp)
- 2 tablespoons sugar
- 1/4 cup olive oil, plus more for bowl
- 2 teaspoons salt
- 2 cups all-purpose flour
- 2 cups whole-wheat flour
Place water and sugar in a large bowl; stir in yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil
In bowl with yeast, whisk oil and salt. Stir in flour with a wooden spoon until a sticky dough forms (I stirred in about 1 1/2 cups first, then added the remaining flour). transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about an hour.
Turn dough out onto a well floured surface. With floured hands, knead until smoooth, about 15 seconds; divide dough into two balls. Prepare pizza as desired.
You can freeze the dough for up to 3 months for future use.