Whole-Wheat Pizza Dough
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
- Total Time:
- Yield: Makes 2 1-pound balls
Source: Everyday Food, January/February 2009
- 1 1/2 cups warm (115 degrees) water
- 2 packets (1/4 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)
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 2 balls.
To freeze 1-pound 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.
To freeze individual shells: 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).