Big-Batch Whole Wheat Pizza Dough
- Preparation time: 10 minutes / Rising time: 2 hours
- Electric mixer with dough hook
- Makes enough dough for two 12 to 15 inch (30 to 38 cm) pizza crusts
- Preheat oven to 400°F (200°C)
- 12-inch (30 cm) pizza pan, lightly greased
To add an extra serving of vegetables, serve with a green salad or a glass of vegetable juice.
Big-Batch Whole Wheat Pizza Dough: In the mixer bowl, combine yeast, whole wheat flour,
all-purpose flour, salt and sugar. Attach dough hook and mixer bowl to mixer. With mixer running on low speed, gradually add water; knead until dough is smooth and elastic, about 10 minutes. Turn mixer off and pour oil down side of bowl. Set to low speed for 15 seconds to coat inside of bowl and cover dough lightly with oil. Remove mixer bowl and cover loosely with plastic wrap.
Let rise in a warm, draft-free place until doubled in bulk, about 2 hours.
Punch down dough and cut in half to make two balls. Place each ball in an airtight freezer bag and store for up to 3 months, or roll out for immediate usage.
To roll out, place dough ball on a floured work surface and form into a circle. Roll out until dough reaches a 12- to 15-inch (30 to 38 cm) diameter. Pierce dough with a fork before adding toppings.
Veggie Pizza with Three Cheeses: Roll out dough to a 12-inch (30 cm) diameter and fit into prepared pan. Spread salsa evenly over crust to within 1⁄2 inch (1 cm) of edge. Set aside.
Heat a medium skillet over medium heat. Add oil and swirl to coat pan. Sauté green onions, red onion, green pepper, red pepper and broccoli for 10 minutes or until tender-crisp. Add mushrooms, water chestnuts and olives and cook for 5 minutes or until tender-crisp. Remove from heat and stir in oregano, basil and pepper.
Spread vegetables evenly over pizza crust. Sprinkle evenly with mozzarella, Parmesan and feta.
Bake in center of preheated oven for 12 to 15 minutes or until cheeses are melted and starting to brown and crust is golden and crisp.