Whole Wheat Pizza Dough

Happy Friday!

What are you up to this weekend?  If your weekend is not yet booked solid, you should probably find some time to make this…

dough rising

PIZZA DOUGH!

Homemade pizza dough has become one of my favorite things to make.  Why?  Not only is it tastier and better for you than prepackaged crust, it is also extremely rewarding to pull a pizza out of the oven that you have made start-to-finish from scratch.

Plus, I just really love pizza.  I mean, really, who doesn’t?!

To make your own pizza dough, you’ll need a few things: several medium to large bowls, a sifter and a stand mixer with paddle and dough hook attachments.  However, you can certainly complete this recipe without the stand mixer.  You’ll just burn a few more calories mixing and kneading the dough by hand. 😉

Start by measuring out your dry ingredients.  This recipe uses three types of flour, and you’ll need one cup of each: all-purpose, bread, and whole wheat flour.  Sift all three cups of flour into a medium-large bowl, and set aside.  Measure sugar, yeast, and salt, and combine in your standing mixer bowl.  Add two of the three cups of flour to the mixer bowl as well.

Dry Ingredients

In a separate small bowl, combine olive oil with 1 cup of very warm water.  You don’t want this water to be TOO hot, just very warm to the touch.  I usually just run hot water from my faucet and test it with my fingers until it feels very warm, but not so hot that I can’t touch it.

Using the paddle attachment, with your mixer on the lowest speed, stir in the water and oil until well-combined.  Finally, add the remaining 1 cup of flour.

Next, switch your mixer attachment to the dough hook.  Continue mixing on low for about 4-5 minutes, until your dough forms a ball, and is smooth and elastic.

Mixer + Dough

Remove the dough from the hook and transfer to a lightly oiled large bowl (you’ll want this bowl to be at least twice the size of the dough ball).  Cover with a clean napkin or paper towel, and let the dough sit for about 2-3 hours, until it has risen to about twice the original size.

Before:

Dough Ready to Rise

After:

Risen Dough

How beautiful is that?!  You have a few options now – depending on how big you want your pizzas to be, you can cut this dough ball into two or three smaller balls.  I like to make medium-sized pizzas that will feed two with leftovers, so I cut my dough into two equal pieces.  However, if you’re cooking for one or just want your very own pizza, you could divide this up into three or more.

If you’re ready to cook the pizza right away, check out my Vegan Pizza recipe.  Otherwise, if you’re planning to cook it within the next day, you can store the dough in your fridge overnight.  I usually make my crust ahead of time and store it in the freezer, in freezer-safe bags.  That way I can pull it out whenever I’m craving homemade pizza. 🙂

Bon appétit!

-G

Whole Wheat Thin Pizza Crust

(Recipe from 500 Pizzas and Flatbreads)

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1 cup whole-wheat flour
  • 1 tsp granulated sugar (or raw sugar, to make this vegan)
  • 1 tsp quick-rise yeast
  • 1 tsp salt
  • 1 1/2 tbsp extra virgin olive oil
  • 1 cup very warm water

Combine 2 cups of the flour with the sugar, yeast, and salt in the bowl of standing mixer, with the paddle attachment.  In a separate small bowl, combine olive oil and warm water.  Put mixer on the lowest speed and stir in the olive oil and water mixture until well combined.  Stir in remaining cup of flour.

Change your mixer attachment to the dough hook and continue mixing on low for 4-5 minutes, until the dough comes together as a ball.  If making this dough without a standing mixer, place dough on lightly floured countertop and knead by hand for 10 minutes.

When dough is smooth and elastic, transfer to a lightly oiled large bowl and cover with a napkin or a paper towel.  Set bowl aside for 2-3 hours, until the dough has doubled in volume.

Tools you’ll need: several medium to large bowls, a sifter and a stand mixer with paddle and dough hook attachments.

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