So Matt found a recipe we have been using for awhile to make pizza. We normally substitute the all-purpose flour for whole wheat, but be aware it normally needs more moisture when you do that.
Here is what I needed:
- 1 1/2 cups warm water
- 1 tbsp active dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- In a large bowl, dissolve the sugar into the warm water. Sprinkle the yeast over top and let stand until foamy (10 minutes).
- Add the olive oil and salt to the yeast mixture. Then add the whole wheat flour and 1 cup all-purpose flour. Mix (by hand) until dough starts to come together. Then spread the remaining flour on your work surface and knead dough until all flour is absorbed.
- Place the dough in a
lightly oiled bowl and turn to coat the entire surface. Cover with a
towel and let sit in a warm place until it doubles in size.
- Preheat the oven to 425.
- Take the dough and roll it to desired thickness and shape.
- Place on well oiled pizza pan/baking sheet. UPDATE - we love our new pizza stone!!! It makes every pizza more crusty!
- Cover with favorite pizza ingredients. (We used chicken, pepperoni, pesto sauce, sun-dried tomatoes, and CHEESE the last time we made this.)
- Depending on the thinkness of your crust, cook for 16 to 20 minutes until golden.