Whole-wheat puzza dough

By kathybgood

Avoid fast-food fatty pizzas by freezing balls of dough or, even more convenient shells. With one batch of dough, you have enough to make two large pizza shells or 8 individual ones.

Ingredients

• 1 1/2 cups warm water
• 2 packets active yeast
• 1/4 cup olive oil
• 2 tbsp sugar
• 2 tsp salt
• 2 cups all purpose flour (plus more for kneading)
• 2 cups whole-wheat flour

Preparation

Step 1

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

2. 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 place until dough has doubled in size. Approx. 1 hour

3. Turn dough out onto a well-oiled surface. With floured hands, knead until smooth, about 15 seconds, divide into 2 balls.

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

5. For individual pizza shells divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk. Freeze shells on two parchment lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezerbag for up to 3 months.