M’s Whole Wheat Pizza Dough

Yield

Two medium-thickness crusts or three thin crusts.

Ingredients

• 1 tsp sugar
• 350 mL warm water
• 1 tbsp active dry yeast
• 1 tbsp olive oil
• 1 tsp salt
• 250 g whole wheat flour
• 120 g all-purpose flour

Steps

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for ten minutes.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat and all-purpose flour until dough starts to come together.
3. Tip the dough out onto a well-floured surface. Knead, adding flour, until the dough becomes smooth, about ten minutes. Place dough in an oiled bowl, turning to coat the surface. Cover loosely with a towel and let stand in a warm place until doubled in size (about an hour).
4. When the dough has doubled in size, tip out onto a lightly-floured surface. Divide into three pieces for thin crust, two pieces for medium-thick crust. Form into a tight ball. Let rise 45 minutes, or until doubled.
5. Heat oven to 425 *F.
6. Roll out dough and place onto a well-oiled pizza pan.
7. Bake 10 minutes for thin crust, or 15-18 minutes for medium-thick crust.

Pre-Baking

1. Roll out dough and place onto a well-oiled pizza pan, then prick with a fork.
2. Cook in a 425 °F oven for 4-5 minutes (for thin crust).
3. Allow to cool completely, then cover and freeze.
4. When baking, remove from freezer 30 minutes before use and bake for 7-8 minutes (for thin crust).