Whole Wheat Pizza Dough
This dough will make 2 large or 6-8 individual pizzas. Top with your favorite sauces, cheeses and plenty of colorful veggies! The dough also freezes very well so set aside half for a rainy day.
- 1 1/2 cups warm water (not hot)
- 1 packet or 2 1/4 tsp active dry yeast
- 1 1/2 tsp. sugar
- 1 1/2 Tbsp olive oil
- 1/2 tsp. salt
- 1 cup whole wheat flour
- 1 2/3 to 2 1/2 cups all-purpose flour
- Add water to bowl of a standing mixer or large bowl. Sprinkle yeast and sugar into water and stir gently. Allow to rest for 5-7 minutes or until starting to foam in spots. Stir in oil, salt and whole wheat flour. Using dough hook on standing mixer or working in by hand, stir in enough all-purpose flour till dough is no longer sticky. Knead dough using dough hook on medium-low speed or by hand on well floured surface. Add additional flour as needed till dough comes together in a smooth/elastic ball (~5-7 minutes by hand or 3-5 minutes in mixer). Lightly drizzle dough with olive oil and flip to coat. Cover with a moist dish towel and allow to rise in a warm place for about an hour or until doubled in size ( I like to set my oven to 170 degrees for about 3 minutes then shot off and place dough inside -it loves it!)
- When ready to bake, preheat oven to 500 degrees F. Punch down dough to release air. Stretch/roll dough out by hand to desired shapes and sizes. For a thin-crust/traditional pizza, roll out to about 1/4 inch thickness. Top with desired toppings and bake 8-10 minutes or until golden brown. Alternatively, once you have your pizzas topped, throw them on the grill for 5-10 minutes until dough is golden brown (cook time depends on how hot your grill gets). This dough also works great for rolling out and making veggie-filled calzones. See recipe here: https://virtualrdn.com/spinach-broccoli-calzones/
- This is another fun, healthy spin on traditional pizzas: https://virtualrdn.com/tomato-arugula-pizza/
- NOTE: To freeze leftover dough, roll dough into a ball or into desired sizes. Add to a freezer safe bag, close securely and freeze up to 4 months. When ready to bake, defrost in the refrigerator overnight.