100% Whole Wheat Pizza Dough
Making your own pizza dough may take you some time, but it's well worth the efforts. When you make the pizza with freshly-made whole wheat pizza dough, it's going to double the deliciousness plus it is actually packed with good-for-you goodness!
Yield
6 servingsPrep
5 minCook
0 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | teaspoons |
yeast, active dry
|
|
| 2 | teaspoons |
sugar
|
|
| 1 ¼ | cups |
water
warm, you may need a little more |
|
| 3 | cups |
whole-wheat flour
|
|
| ½ | cup |
gluten flour
|
* |
| 1 ½ | teaspoons |
salt
|
|
| 3 ½ | tablespoons |
olive oil
|
|
| ¼ | cup |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
yeast, active dry
|
|
| 1E+1 | ml |
sugar
|
|
| 296 | ml |
water
warm, you may need a little more |
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 118 | ml |
gluten flour
|
* |
| 7.5 | ml |
salt
|
|
| 53 | ml |
olive oil
|
|
| 59 | ml |
cornmeal
|
|
Directions
In a 2-cup measuring cup or a medium bowl, mix together the yeast, sugar and water, and let stand for about 10 minutes until the yeast are activated.
In a large mixing bowl with an electric mixer, add the whole wheat flour, gluten flour, salt, olive oil and yeast mixture.
First using the mixing attachment mix unti well blended, then change into the kneading attachment, and knead the dough until elastic and smooth under low speed, 3 to 5 minutes.
Turn the dough onto a working surface or cutting board, knead it for a few more times.
Coat the large bowl with cooking spray, place the dough into the bowl, cover with a plastic wrap or a clean and damp kitchen towel and put the bowl in a warm and draf-free place for about 1 hour until doubles the volume.
Punch dough down and turn onto the cutting board, knead a few times.
Divide the dough into six equal portions. Knead them into six balls.
Put them onto a baking sheet with some cornmeal sprinkled. Cover with a damp kitchen towel.
Work on one at a time, roll each ball into a 8-inch in diameter round, or any shape your prefer, such as long flat-bread looking, rectangular, or square.
Place the rolled dough onto another baking sheet with cornmeal sprinkled, and cover.
Repeat until all the balls are finished, and let the rounds stand for another 20 minutes.
Ready to make your favorite pizzas.
Note: Freeze the rounds individually first, when they are frozen, put them in a zip-lock bag for up to a few months.
Every tome when you want to make a pizza, take each of them out of the bag, and defrost them separately.
