Prep 1 hr 30 mins
Cook 10 mins
This recipe is straight out of Joy of Cooking but with wheat flour. It's good enough to make me feel healthy while eating pizza. If you don't want to make two pizzas, you can wrap the extra dough and freeze for later. Enjoy!
- In a small bowl, dissolve yeast in warm water, about 5 minutes.
- In a large bowl, combine flour, olive oil, salt and sugar and add to tthe yeast mixture. Stir well to combine. Knead for about 10 minutes by hand or with a dough hook on medium or low speed until dough is smooth and elastic.
- Transfer the dough to a bowl lightly covered with olive oil and turn once to coat with oil.
- Cover with plastic wrap or a clean cloth and let it rise in a warm place (75º-80º) until doubled in bulk, 1-1 1/2 hours.
- Preheat over to 475ºF. Grease two baking sheets and dust with cornmeal; or place a baking stone in the oven and preheat it for 45 minutes.
- Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes.
- One at a time, flatten each ball of dough on a lightly floured work surface into a 12 inch roudn, rolling and stretching the dough. Place each dough circle on a prepared baking sheet, or, if using a baking stone, place them on rimless baking sheets or bakers peels dusted with cornmeal. Lift the edges and pinch to form a lip.
- To prevent the filling from making the crust soggy, brush the top of the dough with olive oil.
- Use your fingertips to push dents in the surface of the dough, to prevent bubbling, and let rest for about 10 minutes. The pizza is now ready to be topped and baked.