Whole Wheat Pizza DoughFrom jessimuhka 8 years ago
- 1 1/2 cups warm (115 degrees) water shopping list
- 2 packets ( ounce each) active dry yeast shopping list
- 1/4 cup olive oil, plus more for bowl shopping list
- 2 tablespoons sugar shopping list
- 2 teaspoons coarse salt shopping list
- 2 cups all-purpose flour (spooned and leveled), plus more for kneading shopping list
- 2 cups whole-wheat flour (spooned and leveled) shopping list
How to make it
- 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.