Homemade Whole Wheat Pizza
Serves: 2 12-inch pizza crusts
  • 2¼ cups all-purpose flour
  • 1⅓ cups whole wheat flour
  • 2½ teaspoons quick-rise yeast
  • 2 teaspoons salt (I use either Kosher salt, garlic salt, or a mixture of the two)
  • 1 teaspoon sugar
  • 1¼ cups warm water (about 110 degrees), plus extra if needed
  • 2 tablespoons olive oil, plus extra for brushing crust prior to baking
  • Kosher salt and ground black pepper
  1. In a large mixing bowl or the bowl of a stand mixer fitting with the dough hook, combine your flours, yeast, salt and sugar. With the mixer running, slowly add in the water and the olive oil in a steady stream until the dough comes together in a rough mass. If you do not have a stand mixer, you may combine the ingredients together by hand with a wooden spoon or large rubber spatula. If your dough does not form into a ball, add 1 or 2 teaspoons of water and mix again. Let the dough rest for 5 to 10 minutes, then mix again until the dough is tacky to the touch, but not sticky.
  2. Transfer your dough to a lightly floured surface (I use a baking mat) and form into a smooth ball. Place the dough into a lightly oiled bowl and toss to coat. Cover the dough with a clean kitchen towel and allow to rise until doubled in size in a warm spot, about 1½ hours. You may speed this process up by bringing your oven to 200 degrees, turning it off, and placing the dough inside with the oven opened just slightly.
  3. After the dough has risen, turn it out onto a floured work surface and punch it down. Divide your dough into 2 equal pieces and shape each piece into a smooth ball. Cover the dough and allow it to rest for 10 minutes.
  4. Place baking stone in your oven and preheat to 500 degrees. Please read in my tips below why I prefer to use a baking stone. If you do not have one, you may use a baking sheet or a pizza pan. If using a baking sheet/pizza pan, grease your pan and set it aside.
  5. If using a pizza stone, lightly dust your pizza peel with flour or cornmeal. Coat your hands lightly with olive oil. Shape the dough directly on the peel (or pizza pan, if using) by pressing the dough outward with your palms and fingers. The edges should be slightly thicker than the center. If you have difficulty shaping your dough, or if it becomes too elastic and shrinks back, cover it with a clean towel and allow it to rest for 15 more minutes. This allows the gluten in the dough to relax so that the dough is more workable.
  6. After you shape your dough, cover it and allow it to rise for 15 minutes. This step is important because this second rise allows your dough to develop some volume so that it does not bake up dense and heavy!
  7. Next, lightly brush your crust with a bit of olive oil. I sometimes like to sprinkle my dough with a bit of extra kosher salt and pepper to help bring out the flavors of the crust.
  8. Add you favorite pizza sauce and toppings. Using a pizza peel, slide the pizza onto your baking stone and bake for 8 to 10 minutes, or until the crust is lightly browned. If using a pizza pan, you may need to bake it a bit longer, about 15 minutes total.
  9. Remove from oven, slice pizza, and serve!
recipe from Pizza and Other Savory Pies
Recipe by Kitchen Meets Girl at http://kitchenmeetsgirl.com/homemade-whole-wheat-pizza/