Whole Wheat Pizza Dough
- 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.
Recipe Courtesy of Curtis Aikens