Pizza Dough

Name: Pizza Dough
Prep time: 2 h
Cook time: 7 min
Total time: 2 h 7 min
Yield: 2 12-14 inch pies
Ingredients: 1 1/2 cups warm water; 2 teaspoons active dry yeast; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons salt; 1 cup whole wheat flour; 2 1/2 cups flour

(1)

Recipe by Inspiritual

I loved this dough because it was a combination of whole wheat and white. It backed up a nice blend of crispy and chewy. Perfect for our family.

READY IN: 2hrs 7mins

YIELD: 2 12-14 inch pies

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups warm water
2

teaspoons active dry yeast
2

tablespoons extra virgin olive oil
1 ¹⁄₂

teaspoons salt
1

cup whole wheat flour
2 ¹⁄₂

cups flour

DIRECTIONS

Pour 1/2 cup of the warm water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes.
Add the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by the enough white flour to form a shaggy dough.
Turn it out on the counter and kneed until smooth, adding more flour as needed to keep it from sticking.
For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
Turn the dough onto the counter and divide into the number of pizzas you want.
Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20-30 minutes.
Flatten into a disk, pushing it outwards with your palms. Working from the middle, push the dough out until it is about 1/4 inch thick, fairly even and slightly thicker at the edges.
Dust the pan with cornmeal, lay dough on top, cover with towel and let rest for 10 more minutes before assembling.

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