This whole wheat pizza dough recipe is very easy. You can use the dough right away or freeze it for later. (If you take it out of the freezer, let it sit at room temperature for 2-3 hours, then you can roll it out and bake.) You can make this wholesome pizza even on a busy weeknight. Since I've been making this recipe, we haven't had pizza in the restaurant for a long time.
Adapted from Eating Well Cookbook
To make 1 pound dough (serves 4)
1 cup whole-wheat flour
1 cup all-purpose flour
1 package yeast
1 tsp salt
½ tsp sugar
¾ cup hot water (120-130 *F)
1 T extra-virgin olive oil
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a large bowl. Combine hot water and oil in a measuring cup. Gradually pour in the hot liquid until the mixture forms a sticky ball. The dough should be soft. If it's dry, add 1-2 tablespoons of warm water.
Process until the dough forms a ball and then knead for 1 minute.Transfer the dough to a slightly floured surface. Coat a sheet of plastic wrap with a few drops of olive oil and place it, greasy side down over the dough.
dough rest for 15-20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest rack, preheat oven to 500 *F or highest setting. Roll and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10-14 minutes.
Note: Making this recipe, you don't
necessarily need a food processor. I make it by hand all the time.
And if I let the dough sit enough, it is soft and I don't even need a
rolling pin. So I play with it using my hands.