I have typed this recipes title into google many times. I don’t want several pizzas, just one. The amount of whole wheat flour in this recipe makes for a really crisp crust – especially if you bake your pizza on the bottom rack. I’ve used this countless times, and I hope it comes in handy for you as well.
The yeast unit, when I taught high school, was always a hit. The obvious problem was that the rise time prohibited eating our creations on the same day they were prepared. There were a few exceptions, including this pizza dough recipe. I adapted it to include more whole wheat flour than white, adding fiber and nutrients whilst producing an optimal rise with the white flour. We would put the dough in the fridge overnight for a beautifully risen dough the next day (for my shorter classes), but for the block periods they were able to make it in the same class as they’d eat it; this only needs an hour to rise.
1 lb. Whole Wheat Pizza Dough
1 1/4 c. whole wheat flour
1 c. all purpose flour
1 packet quick (or instant) yeast
1 tsp. salt
1 c. warm water
2 tbsp. extra virgin olive oil
1. Place flours, yeast, and salt in a food processor (or a standing mixer if you don’t have a food processor). Pulse several times to combine.
2. Combine water and oil; add in steady stream while food processor runs. Let process until dough comes together into a rough ball, leaving the sides of the container. Alternately, add liquids in steady stream to standing mixer fitted with dough hook. Let work about 5 minutes or until dough comes together in a shaggy ball.
3. Transfer dough to a greased bowl and cover bowl tightly with plastic wrap. Let rest at room temperature (if your kitchen is very cold, preheat oven to 200 and as soon as it beeps that it’s preheated, turn off oven. Let dough rest in oven) at least 1 hour. You can also place covered dough in refrigerator for up to 24 hours – let rest at room temp. 1 hour before using.
4. When dough has doubled in size (and you’re ready to eat), preheat oven to 475 degrees and place pizza stone inside. If you don’t have a pizza stone, use a large, heavy duty cookie sheet.
5. Press out risen dough on parchment paper. Transfer dough to stone/cookie sheet using a cutting board or pizza peel for transfer (with paper).
6. Bake for 12-14 minutes or until crust is golden around the edges and cheese is golden and melted. Remove from oven using cutting board/pizza peel and slice.