Same great recipe, just doubled so you don't have to do the math! This dough freezes very well.
Prep Time15 minutesmins
Cook Time30 minutesmins
Ingredients
5cupsall purpose flour
2 to 2 1/2cupwhole wheat flour
4tspor 2 pkg instant yeast
1Tbspsugar
1tspsalt
3cupswarm water about 105-115º F41-46°C*
3Tbspcanola oil
Instructions
In large bowl combine all purpose flour, 2 cups of whole wheat flour, yeast, sugar and salt.
Make a well in the center and add warm water and canola oil. Stir until no more dry patches.
Turn dough onto a floured surface and knead for 8-10 minutes incorporating only as much of the remaining flour as needed to prevent sticking. Do not under knead! Dough is ready when it is smooth, holds it shape and springs back when poked.
Form into smooth ball and place in lightly oiled bowl, turning dough to coat dough evenly.
Allow dough to rest and rise for 60 minutes.
Preheat oven to 550°F (287°C).
Divide dough into four and shape into pizza.
Top with favorite topping.
Bake in oven for 8 to 10 minutes or until crust is crispy and toppings are bubbling.
Allow to cool for 5 minutes for easier cutting.
Enjoy!
To freeze, punch dough down after rising and place in freezer bag for up to 6 months.
Notes
To use frozen dough, thaw overnight in fridge then let rest at room temperature for 1 hour before using.