Whole-Wheat Pizza Dough
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Whole Living, September 2011
- Yield Makes 3 1-lb pizzas
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Ingredients
- 1 envelope dry active yeast
- 2 cups warm water
- 2 1/2 cups all-purpose flour, plus more for dusting surface
- 2 teaspoons coarse salt
- 2 cups whole-wheat flour
- 1/2 cup toasted wheat germ
- Extra-virgin olive oil, for bowl
Directions
-
Dissolve yeast in water in a large bowl
and let stand, 5 minutes. Stir in 2 cups all-purpose
flour and salt. Stir in whole-wheat
flour and wheat germ, then remaining all-purpose
flour, 1 tablespoon at a time, until dough
comes away from bowl but is still sticky. -
Turn out onto a lightly floured work surface,
and knead, until it's smooth and elastic
and springs back slowly when poked,
about 10 minutes. -
Place in a lightly oiled
bowl, turn to coat. Cover, and let rise in a
warm place until it doubles in volume, about
2 1/2 hours. -
Cut dough into six portions.
Roll into balls, cover, and let rest 30 minutes
before stretching for pizza.
I LOVE this recipe...it is so easy and so tasty. I have made this several times over the last month because I have two sons who love pizza and it freezes and unfreeze a well. It has a great taste (I have added dried rosemary for a variation). It crisps well in the oven. It is a perfectly delicious foundation for any pizza toppings!