Recipe courtesy of Curtis Aikens

Whole Wheat Pizza Dough

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  • Total: 3 hr
  • Prep: 3 hr
  • Yield: 4 (7-inch) pizzas
  • Nutrition Info
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Ingredients

Toppings for Pizza:

Directions

  1. Proof yeast in a measuring cup with lukewarm water.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
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