The Verdict: The crust is crisp on the outside, doughy on the inside as it should be. It also has a nice chewy texture and a great wheat flavor.
Whole Wheat Pizza Dough
Adapted from: http://www.wolfgangpuck.com/recipes/view/47382/whole-wheat-pizza-dough
- 1 packet active dry yeast
- 1/4 c lukewarm water
- 1 tbsp honey
- 3 3/4 c whole wheat flour
- 1 c cool water
- 1 tbsp olive oil
- Pinch salt
- In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
- Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
- Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
- Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
- On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle and apply desired toppings.
- Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes.