Whole Wheat or White Pizza Dough PT100M https://img1.recipesrun.com/201907/2019/1105/68/9/803208/300x200x50.jpg 8 servings Ingredients: cornmeal, for dusting several tablespoons chopped herbs, such as parsley and basil 2 cups ice-cold water 1/4 cup plus 1 tablespoon Bartenura Olive Oil 1 tsp. Gefen Instant Yeast 1 and 3/4 teaspoons salt 4 and 1/2 cups white whole wheat flour 3 tbsp. Bartenura Olive Oil 3/4 tsp. salt 1 tsp. sugar 2 cups (or more) all-purpose flour 1 envelope (or 2 and 1/4 teaspoons) active dry yeast 3/4 cup warm water
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Whole Wheat or White Pizza Dough

By Ellie

8 Person
100 Minutes
0 Calories
These crusts are versatile and really simple to make. You can make the dough a day or two in advance and keep it refrigerated in an airtight container until you want to use it. (If you do choose to refrigerate it, do so before you let it rise; upon removing it from the refrigerator, let it rise for two hours instead of one.) Have fun dressing it up for pizza (get the recipes for Pepper and Mushroom, Vegetable Eggplant, and Sardine Pizza Toppings) or use it as a focaccia or calzone dough.

Ingredients

Whole wheat dough

  • cornmeal, for dusting

  • several tablespoons chopped herbs, such as parsley and basil

  • 2 cups ice-cold water

  • 1/4 cup plus 1 tablespoon Bartenura Olive Oil

  • 1 tsp. Gefen Instant Yeast

  • 1 and 3/4 teaspoons salt

  • 4 and 1/2 cups white whole wheat flour

White dough

  • 3 tbsp. Bartenura Olive Oil

  • 3/4 tsp. salt

  • 1 tsp. sugar

  • 2 cups (or more) all-purpose flour

  • 1 envelope (or 2 and 1/4 teaspoons) active dry yeast

  • 3/4 cup warm water

Method

  • 01
    For the White Flour Pizza: Pour warm water into a small bowl and stir in yeast. Let stand until yeast dissolves, about five minutes.
  • 02
    For the Whole Wheat Pizza: Place the flour, salt and yeast in the bowl of an electric mixer. Add olive oil and water and stir by hand to combine. Then, using the dough hook, mix for five minutes on medium–high speed. Add herbs and mix until combined.
  • 03
    Place ingredients, in order of appearance, in the bowl of an electric mixer (this can also be done easily by hand). Mix until dough forms a sticky ball. Transfer to a lightly floured surface.
  • 04
    For the Whole Wheat Pizza: Cut dough into four pieces and coat them lightly with olive oil. Place each into a Ziploc bag and refrigerate overnight. (If you want to use dough right away, cover and leave in a warm place to rise for 45 minutes.)
  • 05
    Knead dough until smooth, adding more flour by tablespoons if the dough is very sticky, for about one minute. Transfer to a bowl that is coated lightly with olive oil, turning dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot until double in volume, about one hour.
  • 06
    or the Whole Wheat Pizza: Take dough out of refrigerator and let rise for two hours. Punch down, then roll out each piece on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
  • 07
    After the dough has risen, punch it down. Roll it out on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
  • 08
    For the Whole Wheat Pizza: When ready to use, preheat oven to 450℉ahrenheit.
  • 09
    Bake in a pre-heated 375℉ Fahrenheit oven for about 20 to 30 minutes, until the cheese bubbles and turns slightly brown around the edges. This crust is versatile and really simple to make.You can make it a day ahead.

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    Whole Wheat or White Pizza Dough

    4.1

    ( By Ellie )

    These crusts are versatile and really simple to make. You can make the dough a day or two in advance and keep it refrigerated in an airtight container until you want to use it. (If you do choose to refrigerate it, do so before you let it rise; upon removing it from the refrigerator, let it rise for two hours instead of one.) Have fun dressing it up for pizza (get the recipes for Pepper and Mushroom, Vegetable Eggplant, and Sardine Pizza Toppings) or use it as a focaccia or calzone dough.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Prep Time 40 Mins
    • Cook Time 60 Mins
    • Total Time 100 Mins
    02 Ingredients
    Whole wheat dough
    cornmeal, for dusting
    several tablespoons chopped herbs, such as parsley and basil
    2 cups ice-cold water
    1/4 cup plus 1 tablespoon Bartenura Olive Oil
    1 tsp. Gefen Instant Yeast
    1 and 3/4 teaspoons salt
    4 and 1/2 cups white whole wheat flour
    White dough
    3 tbsp. Bartenura Olive Oil
    3/4 tsp. salt
    1 tsp. sugar
    2 cups (or more) all-purpose flour
    1 envelope (or 2 and 1/4 teaspoons) active dry yeast
    3/4 cup warm water
    03 Method
    Step 1
    For the White Flour Pizza: Pour warm water into a small bowl and stir in yeast. Let stand until yeast dissolves, about five minutes.
    Step 2
    For the Whole Wheat Pizza: Place the flour, salt and yeast in the bowl of an electric mixer. Add olive oil and water and stir by hand to combine. Then, using the dough hook, mix for five minutes on medium–high speed. Add herbs and mix until combined.
    Step 3
    Place ingredients, in order of appearance, in the bowl of an electric mixer (this can also be done easily by hand). Mix until dough forms a sticky ball. Transfer to a lightly floured surface.
    Step 4
    For the Whole Wheat Pizza: Cut dough into four pieces and coat them lightly with olive oil. Place each into a Ziploc bag and refrigerate overnight. (If you want to use dough right away, cover and leave in a warm place to rise for 45 minutes.)
    Step 5
    Knead dough until smooth, adding more flour by tablespoons if the dough is very sticky, for about one minute. Transfer to a bowl that is coated lightly with olive oil, turning dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot until double in volume, about one hour.
    Step 6
    or the Whole Wheat Pizza: Take dough out of refrigerator and let rise for two hours. Punch down, then roll out each piece on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
    Step 7
    After the dough has risen, punch it down. Roll it out on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
    Step 8
    For the Whole Wheat Pizza: When ready to use, preheat oven to 450℉ahrenheit.
    Step 9
    Bake in a pre-heated 375℉ Fahrenheit oven for about 20 to 30 minutes, until the cheese bubbles and turns slightly brown around the edges. This crust is versatile and really simple to make.You can make it a day ahead.
    04 Author
    Ellie Ellie
    1078 Recipes

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