Pizza Dough ( This is the one I have been using)

By KSmitherman

Ingredients

• 1 cup warm water (approx 110 degrees F)
• 2 tablespoon olive oil
• 1 cup whole wheat flour
• 1 1/2 cups + 2 tablespoon white flour
• 1 packet or 1 tablespoon active yeast
• 1 teaspoon sugar
• 1 teaspoon salt

Details

Servings 2
Preparation time 10mins
Cooking time 25mins
Adapted from faithfulprovisions.com

Preparation

Step 1

I can get 2 thin pizza crusts out of this recipe.
Preheat oven and pizza stone to 500.

Combine all ingredients, minus flour into large mixing bowl, add yeast and mix. Add 1 cup whole wheat flour, turn a few times in Bosch mixer. Let sit for 10 to 15 minutes. Add the rest of the flour and mix with Bosch for several minutes. Let rise for about an hour. Divide dough into two balls.
Roll out on floured counter and make to fit pizza pan or to fit on pizza stone. Place on cornmeal-dusted peel, resting between stages to allow dough to rest.

Brush entire round of pizza dough with olive oil just before adding pizza toppings and baking. Open oven door and carefully slide prepared pizza from peel onto pizza stone. Bake until pizza crust is the desired brownness and crispness (check underside by lifting crust from peel using a spatula), about 6 to 8 minutes at 550 degrees. Remove from stone onto peel, cutting board, or serving plate.

Note*:  If you use a pizza stone, be sure to preheat it in the oven so your pizza is nice and crispy.  Also, I roll out 2 crusts with this recipe.

Did you know you can freeze pizza dough? Mix it as usual but don’t let it rise. I quadruple my recipe, wrap them in plastic wrap, after they’re frozen I put them all together in a big ziploc. This cuts down on the time it takes to make pizza. I just pull the dough out in the morning, put it in a bowl, cover it with plastic wrap, & by the time I’m ready to make the pizza the dough has defrosted & risen. Wonderful!
Cook’s Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.