Eating Well's Whole Wheat Pizza Dough

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Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

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Steps

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Combine flours , yeast , salt , and sugar in a food processor.

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Pulse to mix.

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Combine hot water and oil in a measuring cup.

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With the motor running , gradually pour in enough of the hot liquid until the mixture forms a sticky ball.

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The dough should be quite soft.

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If it seems dry , add 1 to 2 tbsp warm water.

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If too sticky , add 1 to 2 tbsp flour.

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Process until the dough forms a ball , then process for 1 minute to knead.

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Transfer the dough to a lightly floured surface.

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Spray a sheet of plastic wrap with cooking spray and place it , sprayed side down , over the dough.

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Let the dough rest for 10 to 20 minutes before rolling.

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Ingredients

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whole wheat flour, all-purpose flour, fast rising yeast, salt, sugar, hot water, olive oil