Baked Goods

Whole Wheat Pizza Dough

New Basics Cookbook by Julee Rosso & Sheila Lukins

A lot of pizza dough is fussy, crumbly, and tricky to roll out. Not so good for making with kids. This one is soft and stretchy and can be made in a fairly short amount of time.

Prep Time

90 minutes

Cook Time

30 minutes

Yield

2 12-inch pizzas

Ingredients

1 cup water
1 package yeast, active dry
1 1⁄2 cups flour, all-purpose
1 cup flour, whole wheat
2 tablespoons olive oil
1⁄2 teaspoon salt

Instructions

Combine the warm water, yeast, and all-purpose flour in a large bowl and stir. Add the whole wheat flour, oil, and salt. Mix with a wooden spoon or your hands. To keep clean-up simple, add a little flour to the large bowl and knead your dough right in it until it’s smooth and elastic, about 5 minutes.

Pour a little oil in the bowl and turn the dough around in it so it’s coated in the oil. Cover with a kitchen towel and let it rise until doubled, about 1 hour.

Divide into two and pat each piece into a flattened ball. Cover and let rest another 15 minutes and then proceed with rolling them out, topping them, and cooking them in a very hot oven (as hot as you’re comfortable with – like 425 for about 15 minutes).

Makes two 12-inch pizzas.