PA Baker
Master Chef
This is a full-proof recipe that I use for all of our homemade pizzas. It works great on pans in the oven and directly on the grill.
Whole Wheat Pizza Dough
1 package dry yeast (about 2 1/4 tsp)
1/4 tsp sugar
1 1/2 c warm water
2 1/2--2 3/4 c AP flour, divided
1 c whole wheat flour
1 Tbsp olive oil
1 1/2 tsp Kosher salt
cooking spray
Dissolve yeast and sugar in warm water in a large bowl. let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 1/4 c AP flour, 1 c whole wheat flour, oil and salt to yeast misture, stirring until well blended. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F) free from drafts for 45 minutes or until doubled in size. Punch down dough, cover and let rest 5 minutes. Divide dough in half. Roll each half into a 12" circle on a floured surface. Top and bake at 400F for about 20 minutes or until crust is golden and cheese is bubbly.
What I really like about this recipe is that you can freeze the dough. Follow directions for kneading dough and shape it into 2 balls (before the rising step). Coat balls with cooking spray and put them in zip-loc freezer bags. When you're ready to use the dough, thaw it overnight in the refrigerator. Cover and let it rise in a warm place for 1 1/2 hours or until doubled in size. Shape, top, and bake as above.
Whole Wheat Pizza Dough
1 package dry yeast (about 2 1/4 tsp)
1/4 tsp sugar
1 1/2 c warm water
2 1/2--2 3/4 c AP flour, divided
1 c whole wheat flour
1 Tbsp olive oil
1 1/2 tsp Kosher salt
cooking spray
Dissolve yeast and sugar in warm water in a large bowl. let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 1/4 c AP flour, 1 c whole wheat flour, oil and salt to yeast misture, stirring until well blended. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F) free from drafts for 45 minutes or until doubled in size. Punch down dough, cover and let rest 5 minutes. Divide dough in half. Roll each half into a 12" circle on a floured surface. Top and bake at 400F for about 20 minutes or until crust is golden and cheese is bubbly.
What I really like about this recipe is that you can freeze the dough. Follow directions for kneading dough and shape it into 2 balls (before the rising step). Coat balls with cooking spray and put them in zip-loc freezer bags. When you're ready to use the dough, thaw it overnight in the refrigerator. Cover and let it rise in a warm place for 1 1/2 hours or until doubled in size. Shape, top, and bake as above.