Whole Wheat Pizza Dough

Whole Wheat Pizza Dough


1 1/2 cups warm (115 degrees) water
2packets (.25 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

To Prepare
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- 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 a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds.

To Freeze & Serve

For 2 large pizzas:
- Divide into two balls. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then feeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
-Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.
- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.
-Top with sauce and desired ingredients. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

For 8 personal pizzas:
- Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).
- Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months.
- Turn a large baking sheet upside down; rub with oil. Spread sauce and desired ingredients on pizza shells. Bake until crusts are golden, 18 to 20 minutes.