- 3/4 cup plus 1 Tablespoon of lukewarm water
- 1 package of active dry bread yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup of whole wheat flour
- 1 cup of white flour (could also be replaced with another cup of whole wheat flour)
- non-stick spray
(*Note: This recipe is best when made with a stand mixer and the dough hook attachment; such as a KitchenAid or Cuisinart.)
Making the Dough:
1. Combine the water, sugar, and yeast in bowl, let stand for about 5 minutes or until the yeast is dissolved.
2. Add the 2 flours and salt into the bowl and use your stand mixture on medium to mix all the ingredients. When the ingredients are well-mixed turn it down to a low-speed and knead for another 5 minutes.
Using the Dough:
1. Place the dough in a greased bowl, and cover with a towel at room temperature for one hour to allow time to rise.
2. Remove the dough from the bowl and separate the dough in half, as it will make two medium-sized pizzas. (*Note: If you like a thicker crust you may prefer to use all the dough on one pizza.)
3. Flour a surface, roll out the dough or toss out with your hands.
4. Place the crust on a lightly floured surface on a cookie sheet or pizza stone if you choose to bake the pizza in the oven. Bake at 350 degrees for 10-15 minutes, or until the crust is golden brown. If you choose to grill the pizza, grease the foil (with non-stick spray) and place the crust on foil so that you can slide the foil on and off of the grill.
Storing the Dough (for later use):
1. If you want to store the dough for later use, simply spray non-stick spray into a plastic storage bag, and then drop the dough inside. Release all the air and store in the refrigerator for up to 4-5 days or store in the freezer for up to 3 months.
2. When you are ready to use, defrost the frozen dough in the refrigerator, then let it rise at room temperature in a covered (with a towel) greased bowl for one hour.