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If you're looking for a super dense, earthy whole wheat dough, this isn't it. The bread flour and whole wheat pastry flour make this dough light and barely identifiable as whole wheat dough, but a bit more healthy and filling nonetheless. It's a bit chewier than our standard semolina pizza dough, more of a classic American crust. It works as well for pizzas cooked on the grill as those baked in the oven.
Makes enough for 3 medium pizzas
20 minutes preparation time, plus about 2 hours for the dough to rise
approximately 10 minutes per pizza baking time
2 1/4 teaspoons yeast
1 1/2 cups warm water
1 tablespoon olive oil
2 cups bread flour
2 cups whole wheat pastry flour
2 teaspoons salt
Measure the yeast into a bowl and add the warm water. Let the mixture sit for a few minutes, then stir the yeast to make sure that it has all dissolved into the water. Add the olive oil and stir.
Measure the flour into the bowl and sprinkle the salt over the top. With a wooden spoon, mix the flour until it is very stiff. Abandon the spoon and use your hands to work the flour and water into a cohesive dough. Turn the dough onto the counter and knead it for a few minutes until it is smooth and consistent in texture. If you weren't able to get all the flour into the dough before, you can work it in as you knead.
Form the dough into a ball and put it back in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise until it is about double in size, approximately 2 hours.
Preheat the oven to 500 degrees or as hot as it will go (but not broil). If you are using a pizza stone, slide it into the oven and let it heat for about 30 minutes.
Divide the dough into thirds and roll each third out. Add the toppings of your choice and bake for 8-10 minutes per pizza. Get it while it's hot!