Whole Wheat Pizza Dough
INGREDIENTS
1 package active dry yeast
1 cup warm water
1 tsp sugar
1 1⁄2 cups white flour and 1 1⁄2 cups whole-wheat flour, blended
1 1⁄2 tsp salt
2 Tbsp olive oil
PREPARATION
together and let sit for 5 minutes. Add 1 1⁄2 cups flour and mix with a spoon to incorporate. Add 1 more cup of the flour, reserving 1⁄2 cup. Lightly dust your hands with flour to prevent sticking, then mix ingredients. Transfer dough to a lightly floured work surface and knead for 5 to 10 minutes. Add flour from remaining 1⁄2 cup as necessary to form a smooth, elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place for an hour. The dough should double in size.
Divide pizza dough into two balls and refrigerate for 1 hour. Allow the dough to reach room temperature again before shaping. The dough also can be refrigerated for up to two days, though you should let it reach room temperature again before shaping.
Note: You can also make this dough using white flour. Simply substitute 3 cups of white flour for the 1 1⁄2 cups of white flour and 1 1⁄2 cups of whole-wheat flour. Follow directions for basic dough.
