Combining whole wheat and all-purpose flours for the perfect balance of heartiness and elasticity, this dough yields a golden, chewy crust that’s ideal for any topping combination. Ready in about an hour, it’s the perfect base for family-style pizzas or individual flatbreads.
Recipe Information
Total Time:
Yield:
2 crusts
Ingredients
1½ cups warm water (105°F TO 115°F)
¾ teaspoon granulated sugar
1½ (¼-ounce or 7-gram) packages active dry yeast
3 tablespoons olive oil
½ teaspoon salt
1½ cups whole wheat flour
2 cups all-purpose flour
Directions
In a large bowl stir together warm water and sugar. Sprinkle with yeast; let stand for 5 minutes or until bubbles begin to appear.
Stir in oil and salt. Stir in whole wheat flour and as much of the all-purposed flour as you can. Turn dough out onto a lightly floured surface. Knead in remaining all-purpose flour to make a dough that is smooth and elastic (about 3 minutes). Cover; let rise in a warm place for 30 to 60 minutes.
