Whole Wheat Pizza Dough

By sheilaolim

Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking
spray and place in freezer in a zip-top plastic bag. To use them, thaw overnight in the
refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until
doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen
enough.) Shape as instructed.

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 teaspoon sugar
• 1 1/2 cups warm water (100° to 110°)
• 2 1/2 to 2 3/4 cups all-purpose flour, divided
• 1 cup whole wheat flour
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• Cooking spray

Preparation

Step 1

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon
flours into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, wheat flour,
oil, and salt; stir until well blended. Turn dough out onto a floured surface. Knead until smooth
and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to
prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in
a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two
fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover
and let rest for 5 minutes. Divide in half; roll each dough half into a 12-inch circle on a floured
surface.