We’ve been making pizza dough at home for quite a while now, but once we changed to home-ground whole wheat white flour our recipe just hasn’t worked out quite as well. This bread machine pizza dough worked out pretty well. But, I got this Pizza: Award-Winning Pies for the Home Kitchen cookbook the other day and decided to try a recipe that’s meat to be all whole-wheat flour, thinking it might work out a little better.
I made only a couple of little changes, changing the sugar to sucanat and the salt to kosher salt. Come back this afternoon for a Garlic Cheese Sticks Recipe using this crust, and a few other Superbowl Snacks recipes, too!
Whole Wheat Pizza Dough Recipe
1 cup warm water
2 teaspoons yeast
1 1/4 teaspoons sucanat or sugar
2 3/4 cups whole wheat white flour
1 1/2 teaspoons kosher salt
extra flour, for dusting
In a small bowl, mix the warm water, yeast and sucanat. Let sit and froth for 5 minutes. Stir in the olive oil.
Meanwhile, sift the flour and salt together.
Pour yeast mixture over dry ingredients and mix together with your hands. Turn dough out onto lightly-floured surface. Knead for about 5 minutes, or until smooth and elastic.
Pour a bit of olive oil in the large bowl and turn the dough inside. Place a towel over the dough and proof in a warm place for 1 hour until doubled.
Knock the dough down and separate dough into four portions (if you’re making 12-inch dough balls). Roll into balls, cover and let rest for 15 minutes.
To bake crusts without toppings, preheat oven and pizza stone to 500. Roll a dough out on your pizza peel.
Bake at 500 for 5-7 minutes.