This is a delicious recipe, if you use pizza stone, and follow instructions of pre heating the pizza stone, you will have a delicious, crispy and yummy healthier pizza.
- 1 cup of bread four (you might need more or less)
- 1/2 cup of good quality whole wheat flour
- 3/4 cup of lukewarm water
- 2 teaspoons of rapid yeast (or 1 package at 7g)
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
HOW TO MAKE IT:
First things first, I really recommend using pizza stone for this recipe; it really makes a huge difference in how crispy your pizza will be. If you are using a pizza stone, preheat your oven to 450F with the stone inside, the stone needs to preheat for at least 20 minutes.
Ok, lets get to the dough… Inside the KitchenAid Mixer bowl add lukewarm water (warm to the touch but not hot), sugar and yeast, give it a quick stir and cover with a kitchen towel, let it sit for 10 minutes.
Once the yeast mix is bubbly, its time to add salt and olive oil. With the hook attachment on, turn on your mixer to the lowest speed. Now add Bread flour and whole wheat flour, let the hook do the work for you until a small ball forms. Turn off the mixer and check the dough, if too sticky, add a little more bread flour, if too dry add a little water, once the dough feel right (not sticky or dry), let the hook knead the dough for at least 5 minutes.
Drizzle a little bit more olive oil and rub it around the dough. Cover with a kitchen towel and let it rise for about 45 minutes, or until double the size, in a warm place.
Once it doubles in size, sprinkle flour on a clean surface and put the dough over it, sprinkle more flour over the top.
I like to run my fingers first on the dough, stretching it out gently. Once it’s a little stretched, I like to use my rolling pin; you might need to keep sprinkling a little flour over it and on the bottom.
To bake the pizza….
I really like to use corn meal on the bottom; it helps the pizza slide easily from the pizza peel into the pizza stone. With a fork, punch some holes around the dough; this will prevent the dough from bubbling up.
I also like pre baking the crust for about 5 minutes, or until it starts to get a little born color.
Then after pre baking the dough, I add tomato sauce, but try not too add too much liquid to your pizza (runny tomato sauce, too much tomatoes and etc., otherwise it won’t crisp.
Add your favorite toppings, get creative, have fun!
Whole Wheat Pizza Dough Recipe