Prep 2 hrs
Cook 15 mins
I modified a recipe from the Williams-Sonoma Complete Entertaining Cookbook. It makes enough dough for 3 large pizzas or 12 small personal pizzas. I just freeze the left-overs. This is the delicious result that I got!
For the sponge
- 3 tablespoons active dry yeast
- 1 1⁄2 cups warm water
- 1 1⁄2 cups unbleached all-purpose flour
For the dough
- 2 1⁄4 cups warm water
- 1⁄2 cup plus 1 tbsp olive oil
- 1 tablespoon salt
- 6 cups whole wheat flour (plus additional flour as needed)
- 3 tablespoons rosemary
- Combine sponge ingredients in a large mixing bowl.
- Stir with a wooden spoon until sponge is smooth.
- Cover sponge with a warm, damp towel and let it rest in a warm draft-free place for 30 minutes.
- After the 30 minutes, add the dough ingredients to the sponge.
- Beat ingredients with a wooden spoon until the dough is well mixed.
- Turn the dough out onto a floured surface, and knead the dough until it is smooth (about 15 to 20 minutes).
- After kneading, place the dough into a lightly-oiled bowl and turn the dough to make sure that it is covered with the oil.
- As with the sponge, cover the dough with a warm, damp towel and allow it to rise for 1 hour.
- After the dough is finished rising, it should be ready to turn into pizza! I usually cut the dough into 3 equal portions, freeze 2 for later, and use one for a large pizza.
- PIZZA BAKING INSTRUCTIONS:.
- Preheat your oven to 475 degrees.
- To ensure tastiness and nonstickiness, cover your pizza pan with cornmeal before working the dough on the pan.
- After adding your favorite toppings to the crust, bake the pizza for 12 to 15 minutes or until the crusts have browned a bit and your toppings look delicious.