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Whole Wheat Dough

1 Tbls. sugar or honey

1 1/4 cups warm water (110 degrees)

1 pack (1/4 ounce) dry yeast

1 1/4 cups white flour

2 cups whole wheat flour

1 teaspoon salt

1/4 cup olive oil

Dissolve sugar in water and add yeast. Stir gently until disssolved

(about 1 minute). Let stand until the yeast foams slightly

(about 5 minutes) to insure that the yeast is effective. Combine

3 cups of the flour and salt in a large bowl. Pour in the yeast

mixture and oil if you are using it. Begin kneading the mixture,

gradually adding enough of the remaining 1/4 cup flour so that the

dough is no longer sticky. Continue kneading until the dough is smooth

and elastic (another 10−15 minutes by hand). Shape dough into a ball

and put in an oiled bowl, turning the dough to coat it with the oil.

Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending

on the yeast and the temperature). Punch down the dough and shape

into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.

Shape the dough either by hand or with a rolling pin, stretching out

as necessary to achieve a thin dough. For a lighter crust, let the

dough sit for a half hour after shaping before constructing pizza

and baking.

 

 

 

 

 

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