Whole-Wheat Pizza Dough
Recipe contributed by Amanda Heckert; photo by Tami Ganeles Weiser
servings (Makes 2 large pizzas or 4 small pizzas)
Prep Time: 15 minutes Cook Time: 0 minutes
This is a tasty whole-wheat pizza dough, adapted from food writer Molly O’Neill's recipe. We use it for pizzas, strombolis, calzones, and mini rolls. This recipes makes enough dough for two large or four small pizzas.
2 packets (14 grams, 4½ teaspoons) fast-acting yeast
1 tablespoon granulated sugar
2 cups warm water, between 100 and 110°F
2¼ cups (333 grams) whole-wheat flour, fine grind
2¼ cups (333 grams) cups unbleached, all-purpose flour
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus extra for greasing
- In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast and sugar in the water. Let stand until foamy, about 8 minutes.
- Whisk the flours and salt in a large mixing bowl.
- Add 1 cup of the flour and the olive oil to the yeast. Mix on low speed until combined; then gradually add the rest of the flour until the dough begins to pull away from the sides of the bowl and forms a ball. If it is sticky, add another sprinkle of all-purpose flour.
- Continue to knead the dough for 3 to 4 minutes, until it forms a smooth ball. Transfer the dough to a large, lightly greased bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm area and let rise until the dough has doubled in size, about 1½ hours.
- Gently turn the dough out of the bowl onto a lightly floured work surface, punch down the dough, and shape into desired size. Top and bake as your recipe recommends.
- When we made this on a warm summer day in New England, we let the dough rise on an outdoor patio bench. If you try this, be sure it’s well covered so none of the outdoor critters enjoy the pizza dough!
- The dough can be made ahead, and then wrapped and frozen for up to 3 months. (Defrost overnight in the refrigerator before using.)