Thursday, July 28, 2011

Whole Wheat Pizza Dough

This is my go-to pizza dough recipe. Requires 4 ingredients, is super easy, and freezes well. Some pizza purists might balk at dough without olive oil, but I honestly prefer this dough to most other pizza doughs - I'm not a girl that loves really greasy/oily crusts.

Almost Instant Whole Wheat Pizza Dough

1 cup warm (not hot) water
1 tsp salt
1 1/4 tsp instant yeast
2 cups whole-wheat dough

Combine warm water, salt, and yeast in a large bowl. Stir and let sit for about 10 minutes until you see a bubbly patch rise in the center. Add flour in batches, mixing until completely combined. Form dough into a ball, cover with a towel and set aside (preferably in a warm place - I put mine in the windowsill so the sun shines on it). Let rise for 2 hours. When doubled in size, place on a lightly floured surface and roll out flat. Use as a large pizza crust or separate into 6 sections, bag, and refrigerate up to 4 days (or freeze and thaw before using again). 


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