Whole Wheat Pizza Dough

Total Time:
3 hr
3 hr

4 (7-inch) pizzas

  • 1 package dry yeast
  • 1 1/4 cups lukewarm water
  • 1 1/2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • Toppings for Pizza:
  • Grated mozzarella cheese
  • Grated Parmesan cheese
  • Ricotta cheese
  • Sliced tomatoes
  • Sliced onions
  • Sliced mushrooms (chanterelles)
  • Roasted red bell peppers, peeled, seeded, sliced
  • Calamata olives, pitted and sliced
  • Japanese eggplant, sliced thin
  • Leeks, washed well, outer leaves trimmed, sliced into "rings"
  • Broccoli florets
  • Spinach leaves
  • Proof yeast in a measuring cup with lukewarm water.

  • In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

  • Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.

  • On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

  • Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

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