- Cooking Time: 20 min + rising
- Servings: 2 - 1 lb balls
- Preparation Time: 20 minutes
BackstoryThe other day I decided to tackle homemade pizza....including the dough. One of my girls is way more health conscious than the rest of us, therefore I made a separate dough just for her. It was in Martha Stewarts Everyday Food magazine. I did alter it a teeny bit only in the directions by adding the sugar to the water before the yeast so the foam would form as it was suppose to. Homemade pizza dough is so simple and most definitely worth the effort. If you have the time and you can plan ahead...I strongly suggest going for it!
You can freeze the dough for up to 3 months for future use.
- 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.