This is a super tasting pizza dough. I was sent a fifty pound bag of Wheat Montana Prairie Gold whole wheat flour. When I placed the order, I ordered a small bag but a 50 pound bag came to the house. When I called about the mix up, I was told not to worry about it. I needed to come up with ways help use up the flour. Pizza dough was one of the first things I tried making and I loved it. I love the texture that this crust has, it's really easy to spread in the pan and it turns out perfectly.
Whole Wheat Pizza Dough
- 1 teaspoon white sugar
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 1/2 cups whole wheat flour
- 1 cup all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in both flours until dough starts to come together. Knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
Preheat the oven to 375 degrees . Roll a ball of dough with a rolling pin. Place in an oiled pan and stretch until it has reached the desired size. Bake for about 10 minutes. Then top with favorite pizza toppings. Bake for another 10-15 minutes or until crust is brown and cheese is golden.
This dough is the only recipe I use for making pizza. My black bean pizza sauce is fabulous on this dough.