Whole-Wheat Pizza Dough
This foolproof dough recipe makes enough for three 1-lb pizzas. (A typical recipe calls for one pound.) Wrap the leftover dough balls in plastic and freeze for up to three months. You can substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.
Whole Living, September 2011
- Yield Makes 3 1-lb pizzas
- 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
- 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.
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