Our pizza dough recipe has changed since I initially blogged about it, this one tastes and freezes better so I figured I had better update!
Whole Wheat Pizza Dough
1 1/2 C warm (115F) water
2 packets (.25oz each) dry active yeast - 2 1/4t = 1 packet
1/4C olive oil
2T sugar - I prefer 1T
2t coarse salt
2C all purpose flour
2C whole wheat flour
~ Place water in a large bowl, dissolve sugar and then sprinkle with yeast. Let stand 5-10 minutes
~ In bowl with yeast, add and whisk oil and salt.
~ Stir in flours with a wooden spoon until a sticky dough forms.
~ Cover bowl with a tea towel, or not, and let stand in a warm spot until dough has doubled in size - about an hour
~ Turn dough onto a floured surface, flour hands and knead until smooth, about 15 seconds
~ Preheat oven to 450F
~ Divide dough in half - will make two LARGE pizzas
~ Roll and stretch each ball to desired size and thickness, place on preheated pizza stone
~ Bake 6-7 minutes
~ Add toppings and bake for another 12-16 minutes depending on how crispy you like your pizza!
~ Double the above recipe and divide into 4 balls, I can sometimes get 5 if I let it rise longer
~ Place each ball on a cookie sheet making sure they're not touching
~ Put cookie sheet in freezer until dough is frozen, remove from the cookie sheet and pop into a covered container. Or not (which is what I do, freezer burn smeezer burn)
To cook from frozen
~ Remove ball of dough from the freezer Friday morning, put on a plate and cover with a tea towel or similar
~ It will be ready for rolling and cooking come 4-5pm and you're ready to go!