Whole Wheat Pizza Dough can be used for pizza, calzones, and bread or cheese sticks. This is an easy recipe to add to your pizza night.
Roll it out thin or thick and add your favorite toppings for a quick meal.
Whole Wheat Pizza Dough
Pizza, more specifically pizza dough and any bread with yeast, is a food that a lot of people are scared to make. Rightly so, yeast can be tricky to cook with. Don’t be intimidated. This is a very easy dough to make and I give you step-by-step instructions.
The one main tip to know is to accurately measure your water before adding the yeast. The second tip is to have patience and allow the yeast to work!
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- 1 teaspoon Active dry yeast
- 1 and 1/2 cup warm water 120 - 130 degrees
- 3 and 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 3 Tablespoon canola oil
- 1 Tablespoon sugar
- Sprinkle yeast over warm, (this is key. I always, always test with a thermometer) stir to combine and set aside 10 minutes.
- In a mixer with the dough hook attached, add flour, salt, and oil. Stir to combine. Drizzle in yeast water and mix until smooth. Add 1 to 2 T more flour if dough is too sticky. Coat the inside of another bowl with oil and add dough. Cover tightly and set aside. It will double in size. If you plan to use it later, refrigerate up to 3 days. If refrigerated, I like to take out of the refrigerator and allow to come to room temp before using.
- When ready to use: Remove from refrigerator 30 minutes to 1 hour before using. You can make pizza, calzone, bread, or cheese sticks with this dough. Preheat oven to 450 degrees. For pizza, flour dough and oil pan. Spread 1/4 of dough on a 12 inch pizza pan. Dough will be thin. Top with desired toppings. Bake at 450 degrees 12 to 15 minutes. Remove to wire rack. Serve hot.
I used jarred 1/4 cup pizza sauce and 2 cups shredded mozzarella (and pepperoni) for each pizza pictured above.
Do you plan weekly menus?
Do you ask input from the family?
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