Whole Wheat Pizza Dough
- 7/8 c warm water
- 1 T sugar
- 2 t active dry yeast
- 2¼ c whole wheat flour
- ½ t salt
- 1½ T olive oil
- Stir together the water and the sugar, then stir in the yeast. Let stand in a warm spot until foamy, about 10 minutes.
- Combine flour, salt, and 1 T olive oil, then work the foamy yeast in.
- Flour your kitchen counter or cutting board, then turn the dough out onto it. Knead until smooth, about 10 minutes.
- If the dough is very sticky, add a bit more flour. If it’s dry, add some water.
- Oil the large bowl, drop in the dough, and turn it so that it is coated with oil.
- Cover with plastic wrap or a towel, set in a warm place, and let rise for about 1 hour, until it doubles in size. We had a hot day, so I left mine outside to rise.
- Punch down the dough and let it rest for 5 minutes. Divide it into the desired number/size of pizzas, and roll each into a ball. Cover with a towel.
* I made one big for Shon and myself, one to freeze for later and the little one is for Raleigh, my son.
- Roll each ball into a flat disk with a slightly raised edge. Sprinkle the pizza pan or stone with cornmeal or flour, then set the rolled-out pizza crust on top.
Shon and Mine
Quick Note: The Stoneware that I use is from The Pampered Chef
The exact product I used is the Large Round Stone