Pizza is a splendid go-to feasting and celebratory food. If I’m super hungry and want to eat something that will get me real full, that is what I’m reaching for. If I want something with a little rustic flavor, but still of the same essence, I go for this dough here. This recipe uses half whole wheat flour and half white flour which I like for both texture and taste. This is good as a pizza crust, flatbread, or even sandwich wrap. I love rolling it really thin and then going for it and loading with toppings.
Whole Wheat Pizza Dough
Makes two large pizzas
2 tablespoons sugar
2 packets yeast
1 and 1/2 cups warm water
2 teaspoon salt
1/4 cup olive oil, plus additional for drizzling bowl
2 cups wheat flour
2 cups flour
Place sugar and yeast in a large bowl and pour warm water over top, stir briefly. Allow to sit for five minutes. Stir in salt and olive oil. Continue mixing and add in both flours. Shape into a ball and place in a bowl, drizzled with olive oil. Cover and let sit for one hour.
- 2 tablespoons sugar
- 2 packets yeast
- 1 and ½ cups warm water
- 2 teaspoon salt
- ¼ cup olive oil, plus additional for drizzling bowl
- 2 cups wheat flour
- 2 cups flour
- Place sugar and yeast in a large bowl and pour warm water over top, stir briefly. Allow to sit for five minutes.
- Stir in salt and olive oil.
- Continue mixing and add in both flours. Shape into a ball and place in a bowl, drizzled with olive oil.
- Cover and let sit for one hour.
Adapted from Martha Stewart.
