Whole Wheat Pizza Dough
Ingredients
- 1 1/3 cups Water
- 1/4 cup Olive oil
- 2 1/2 cups All purpose flour
- 1 cup whole wheat flour
- 2 teaspoons SAF yeast OR 2 1/2 tsp BMY
Instructions
- Place all ingredients into the Bread Machine pan according to manufacturer instructions. Usually you will start with all liquids and then top with all dry ingredients. Finally ending with making a small well in center of flour mixture at the end and then pouring your yeast into the center well. Close lid of bread machine and set for Dough Cycle or Pizza Dough Cycle.
- When machine beeps, immediately turn dough out onto a lightly floured surface. Divide the dough into desired amount of portions. Flatten each portion into a disk by kneading a few times & then folding the edges into the center. Cover all discs with a damp towel and leave on the work surface to rest for 30 minutes or until the dough has doubled in size.
- Roll out and shape your dough & follow your pizza recipe or place dough in plastic food storage bags and refrigerate up to 24 hours. To use after refrigeration, let sit out for 20 minutes to come back to room temperature. The dough balls may also be stored in the freezer for up to 3 months in freezer bags. Let the dough defrost in the refrigerator over night before using.
- Makes: Two 12“ to 14“ pizzas OR One 14“ Deep Dish Pizza OR Four 8“ pizzas OR 6 individual pizzas OR One 17 x 11 inch rectangular pizza.
