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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Whole Wheat Pizza Dough Recipe

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This recipe for Whole Wheat Pizza Dough is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. warm water (115 degrees)
2 (1/4 oz.) packets active dry yeast
1/4 c. olive oil, plus more for bowl
2 tbs. sugar
2 tsp. coarse salt
2 c. all-purpose flour
2 c. whole-wheat flour
Directions:
Directions:
1. Place water in large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
2. In bowl with yeast, whisk sugar, oil and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in warm spot until dough has doubled in size, about 1 hour.
3. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.

To Freeze 1 lb. Pizza Dough Balls
Set dough balls on a plate, (they shouldn't touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
Number Of Servings:
Number Of Servings:
2 large thin crust pizza shells
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe makes two 1 pound dough balls, enough to make 2 large pizzas. Find the BBQ Chicken Pizza recipe in this book - it is awesome with this dough! *Thanks again Rashelle!!

 

 

 

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