Description
This recipe yields enough dough for 4 personal size pizzas.
Ingredients
- 1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
- 1 Tablespoon active dry or instant yeast
- 1 Tablespoon (21g) honey (sugar works in a pinch)
- 2 Tablespoons (30ml) extra virgin olive oil, plus extra for pan and brushing dough
- 1 teaspoon salt
- 3 and 1/4 cups (420g) whole wheat flour
- Sprinkle of cornmeal for dusting pizza paddles
- optional: Crushed dried basil and/or oregano
Instructions
- Whisk the warm water, yeast, and honey together in the bowl of a stand mixer fitted with a dough hook. Cover and allow to rest for 5 minutes or until foamy on top.
- Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead for 5 minutes. The dough should feel a little soft after kneading. If it slowly bounces back after being poked with a finger, the dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl and turn to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise for 2 hours or until doubled in size. The dough will rise best in a warm environment. On a cold day heat the oven to 150°F (66°C), turn off, then place the dough inside, and keep the door slightly ajar. After about 30 minutes, close the oven door to trap the air inside with the rising dough.
- Prepare pizza toppings, pizza paddles, and the pizza oven.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured pizza paddle, using lightly floured hands or rolling pin, gently flatten the dough into a disc. Stretch and flatten the disc into a circle small enough to fit on the pizza peel. Lift the edge of the dough up to create a lip around the edges or pinch the edges up to create the rim.
- Top the pizza: To avoid a soggy crust, brush the top surface lightly with olive oil. Push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings.
- Bake and serve immediately. Cut slices with kitchen scissors or a large knife. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer.
This recipe was adapted to local conditions from https://sallysbakingaddiction.com/whole-wheat-pizza-dough/#tasty-recipes-75860