Whole Wheat Pizza Dough
With more tooth and a little more fl avor than the Classic Pizza Dough, this hearty dough stands up to heavier toppings like the Lamejun Pizza or the Roasted Roots Pizza . Whole wheat dough, despite the heavier flour, is actually delicate and so may tear slightly when shaped. For easier handling, consider rolling it into the desired shape with a rolling pin. To do so, dimple the dough on the peel or the baking sheet, then roll it out to the desired size, dusting it lightly with all- purpose flour if the dough sticks to the pin.
- 3⁄4 cup lukewarm water (between 105°F and 115°F)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 11⁄3 cups whole wheat fl our
- 2 ⁄3 cup all- purpose fl our, plus additional as needed
- 2 tablespoons walnut or canola or vegetable oil, plus additional for greasing
Instructions:
- Place the water in a large bowl or the bowl to a stand mixer. Stir in the yeast, sugar, and salt. Wait 5 minutes so the yeast can activate and begin to bubble and foam. If it does not, throw the mixture out and start again. Either the water wasn’t the right temperature or the yeast expired.
- If working by hand: Stir both fl ours and the oil into the yeast mixture until a soft dough forms. Lightly dust a clean, dry work surface with all- purpose flour and turn the dough onto it. Knead by holding the dough with one hand, stretching it with the other, and then twisting the heel of the holding hand into the mass. Continually reshape the dough, folding it on itself as you knead. If it’s sticking to your hands, add a little more all- purpose fl our in about 1- tablespoon increments. Continue kneading until smooth and elastic, about 10 minutes.
- If working with a stand mixer: Attach the dough hook and the bowl to the mixer, add both flours and the oil to the bowl with the yeast, and stir at medium speed until combined. Continue kneading at medium speed until smooth and elastic, adding extra all- purpose flour in 1- tablespoon increments if the dough sticks, about 8 minutes.
- Wipe a clean, large bowl with a bit of cooking oil on a paper towel; or spray it with nonstick spray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil, and cover the bowl with plastic wrap. Set aside in a warm, draft- free place until doubled in bulk, about 11⁄2 hours.