Whole Wheat Pizza Dough

Total Time: 3 hr Prep: 3 hr

Yield: 4 (7-inch) pizzas

Ingredients

• 1 package dry yeast


• 1 1/4 cups lukewarm water


• 1 1/2 cups whole wheat flour


• 2 cups all-purpose flour


• 1 tablespoon olive oil


• 1 tablespoon honey


• 1/2 teaspoon salt


• Toppings for Pizza:


• Grated mozzarella cheese


• Grated Parmesan cheese


• Ricotta cheese


• Sliced tomatoes


• Sliced onions


• Sliced mushrooms (chanterelles)


• Roasted red bell peppers, peeled, seeded, sliced


• Calamata olives, pitted and sliced


• Japanese eggplant, sliced thin


• Leeks, washed well, outer leaves trimmed, sliced into "rings"


• Broccoli florets


• Spinach leaves

Directions

Proof yeast in a measuring cup with lukewarm water.

In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.

On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

Toppings for Pizza:

Per Serving: Calories: 108; Total Fat: 1 grams; Saturated Fat: 0 grams; Protein: 3 grams; Total carbohydrates: 21 grams; Sugar: 1 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 74 milligrams