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I haven’t found good options for a whole wheat pizza dough or crust without added junk or costing a ton, so I started making my own. We do live at high elevation, so I’m not sure if lower elevations will experience difference results. (Well, if it is different, it will probably just be better!) This makes enough dough to bake a pizza on a standard size baking sheet.
- 3/4 warm water
- 1 1/8 tsp OR 1/2 packet active yeast
- 1 tsp sugar
- 1/2 Tbsp white flour
- 1/2 Tbsp olive oil
- 1 1/2 – 2 cups whole wheat pastry flour
- 1 tsp salt
- drizzle of oil
In a glass measuring cup, combine the water, yeast, sugar, white flour and olive oil and allow to sit for 5 minutes or so and become bubbly. (See pictures below of before and after.) If there isn’t a warm spot in your house or outside, preheat the oven to the lowest temperature possible, turning it off once it warms up a bit.
In a large bowl, combine 1 cup of the whole wheat flour and the salt. Once the water/yeast mixture is bubbly, add to the large bowl. Stir with a spoon until thoroughly combined. Add the remaining flour 1/4 cup at a time, stirring (or kneading when stirring becomes to difficult) to fully incorporate the flour. Continue until the dough is just slightly tacky on your hands. Form into a ball. Drizzle a little olive oil in the bottom of the bowl and roll the ball around in it, getting the ball and bottom/sides of the bowl lightly oiled. Cover the bowl with plastic wrap and a dish towel. Put in a warm spot, or in the slightly warm oven. Allow to rise for an hour (or more – I often make this at lunch time in prep for our dinner).
After rising, roll out into desired shape. Prepared a baking sheet by greasing and sprinkling with a little salt and a lot of garlic powder, if you wish. Carefully move the dough to the baking sheet, forming a crust along the edges. Top with sauce and pizza toppings and bake at 400 degrees until crust is brown and toppings are done.
Yeast-water mixture at first:
Yeast-water mixture foamy after 5 minutes:
After adding flour and kneading:
Oiled up and ready to rise:
Bread after rising:
Kneaded and floured briefly before rolling:
Roll into desired shape: