Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Large-Batch Whole-Wheat Pizza Dough Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 3, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Yield: 3 1-pound pizzas This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.) Ingredients 1 envelope dry active yeast 2 cups warm water 2 ½ cups all-purpose flour, plus more for dusting surface 2 teaspoons coarse salt 2 cups whole-wheat flour ½ cup toasted wheat germ Extra-virgin olive oil, for bowl Directions Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky. Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes. Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours. Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza. Cook's Notes Wrap the leftover dough balls in plastic and freeze for up to 3 months. Variations Substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ. Rate it Print