A great pizza dough made with a combination of whole wheat and all-purpose flour. Makes enough for two large pizzas. You can use 100% all-purpose flour, but I don't recommend using 100% whole wheat flour, the crust will be too tough.
Prep Time15 minutesmins
Cook Time30 minutesmins
Proof/Rise Time1 hourhr
Total Time1 hourhr45 minutesmins
Course: dinner
Cuisine: Italian
Keyword: pizza, pizza dough
Servings: 16slices
Calories: 134kcal
Author: Getty Stewart
Ingredients
1 1/2cupwarm water about 105-115ºF41-46°C*
2 1/4tspor 1 pkg instant yeast
2 1/2cupsall purpose flour
1 to 1 1/2cupwhole wheat flour
1/2Tbspsugar
1tspsalt
1 1/2Tbspoil
Instructions
Add lukewarm water to measuring cup and sprinkle yeast on top. Stir gently and let rest for 3-5 minutes while assembling other ingredients. (Even with instant yeast, I get better results when I let it bloom in warm water before adding to flour).
In large bowl combine all-purpose flour, 1 cup of whole wheat flour, sugar and salt.
Make a well in the center and add warm water with yeast and oil. Stir until no more dry patches.
Turn dough onto a floured surface and knead for 8 minutes incorporating only as much of the remaining flour as needed to prevent sticking. Do not add more flour than needed! 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 at least 60 minutes.
Preheat oven to 500°F (260°C).
Divide dough into two 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.
Notes
The temperature of the water should be warm to the touch, not hot.High oven temperature will lead to a crispier, more restaurant style crust.Nutrition facts per slice for crust only.