Sunday, September 30, 2012

100% whole wheat pizza dough

If you love pizza as much as I do this recipe makes it easy to get some more whole grains in your life.  It is surprisingly light for a 100% whole wheat anything.  The key is that this should be a thin crust pizza, if you make it thick it will most likely not be as good.  Kevin even liked it and he is not a whole wheat fan normally.

2 1/2 c 100% whole wheat flour
2 1/4 tsp dry yeast (one packet)
3/4 tsp salt
1 tsp sugar
1 TBS oil
1 cup warm water

1.  Combine the yeast, sugar, and water.  Let sit for 5 minutes.
2. Once yeast is activated add salt and oil, then gradually mix in flour with a wooden spoon.  If you have a dough hook you could use your mixer to do this and the next step for you.
3.  Once dough is combined place out on counter and knead.  The dough is a little stickier than white flour dough.  Gradually add more flour until it is easy to knead.  Knead for 2-4 minutes and then place in a well greased bowl and cover.
4.  Let raise for at least an hour in a warm place until it is doubled in size.
5.  Preheat oven to 450 degrees.  Roll out dough, I made two pizzas from this dough, place your favorite toppings on and bake for 15 minutes.
6.  When done let sit for 5-10 minutes then serve.

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