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photo - Jackie''s Pizza, Neapolitan Pizza Cooking Class
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Whole Wheat Pizza Dough

If you use all whole wheat, as this recipe suggests, you will have a hearty whole wheat flavor. You may substitute part white flour if you prefer a lighter whole wheat flavor. 4 cups whole wheat flour
1 teaspoon salt
l/4 cup (4 tablespoon) safflower oil
2 packages dry yeast
2 teaspoons honey
1 1/2 cups warm water Dissolve the yeast in 1/2 cup warm (not hot) water and add 2 teaspoons of honey.
Set aside for at least 5 minutes. Meanwhile, sift the flour and salt into a bowl. Make a depression in the center of the flour and add 3 tablespoons of the oil and the other cup of warm water. Put flour on a kneading board. Add the yeast mixture to the flour and mix the ingredients with your hands. Gather the dough together and place it on the floured board. Knead the dough, adding more flour if necessary. Knead for 8 to 10 minutes. The dough should be elastic and cohesive.

Place the dough in a clean bowl that has been rubbed with oil. Brush the top of the dough with the remaining oil. Cover the bowl with a clean towel and put it in a warm, draft-free place for 1 1/2 hours.

This recipe will make:
2 thin crust pizzas, 12-inches each
2 stuffed pizza pockets
1 thick crust pizza, 14-inch
6 – 6-inch pizzas