Recipe

Whole Wheat Pizza Dough Recipe

	Jessimuhka / All my dishes 9 months, 1 week ago This recipe makes a nice thin crispy pizza crust, and freezes very well. I like to make a batch and freeze individual sized formed crusts. Then, when we want pizza we just pull out one per person, top, and bake. Recipe is from the Everyday Food magazine, Jan/Feb 2009.... More Prep:20m Cook:18m Servings:8	Jessimuhka
	pizza crispy thin

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Fans

cleverdan

midgelet

Ingredients

1 1/2 cups warm (115 degrees) water

2 packets ( ounce each) active dry yeast

1/4 cup olive oil, plus more for bowl

2 tablespoons sugar

2 teaspoons coarse salt

2 cups all-purpose flour (spooned and leveled), plus more for kneading

2 cups whole-wheat flour (spooned and leveled)

Directions

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator. OR

Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.

Bake in 450 degree oven for 18-20 minutes after topping with your favorite pizza toppings.

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