Whole Wheat Pizza Dough
- 3/4 cup(s) whole-wheat flour
- 3/4 cup(s) all-purpose flour
- 1 package(s) quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) sugar
- 1/2 cup(s) hot water, (120-130°F)
- 2 teaspoon(s) extra-virgin olive oil
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.