Whole Wheat Pizza Dough
We must give credit to Jenna for this amazing recipe. We have experimented with many different pizza doughs and we were so glad to finally find this one. This recipe uses part all-purpose flour and part whole wheat flour. The use of whole wheat flour results in a healthier dough but since it is used with white flour, the crust is still light and not dense. We have been using this recipe for several years and have found no reason to experiment with other dough recipes!
Ingredients
- 2 cups all purpose flour (we use bread flour)
- 1 1/2 cups whole wheat flour (we use white-whole wheat flour…comes out better)
- 1 tbsp olive oil
- 1 1/3 cup warm water
- 1 packet yeast
- 1.5 tsp sea salt
Directions
In a mixing bowl, combine the warm water and yeast. Stir in the salt and flour and mix on medium high speed on your KitchenAid for 5 minutes. While the mixer is going, drizzle in the olive oil. When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour. After the dough has doubled in size, cut in half to make two large pizza doughs or make mini doughs. You could also freeze the dough in a plastic baggie for another time! When you are ready for your pizza, roll out the dough and cover with your toppings (except the cheese) and place in 500 degree preheated oven on pizza stone. Cook for ~8-10 minutes or until crust appears to be browned on top and bottom. Near the end of cooking, add the cheese. (If you add the cheese too early, it will brown). Alternatively, if you do not have a pizza stone, bake at 425 for 10-15 minutes. Pizza also comes out great putting a pizza stone on the grill and cooking the pizza on there…the pizza cooks very quickly on the grill.
