classified (alafaye) wrote in vegancooking,

Whole Wheat Pizza Dough

I found this recipe in "Everyday Food" and I'm glad that I found it now because of the weather--from freezer to oven (make ahead prep) and doesn't take too long to bake. The crust is fluffy and the wheat flour taste is non-existant. And it's easily baked as eight different crusts instead of two big ones.

So without further ado,

Whole Wheat Pizza Dough


1 1/3 cups warm (115F) water
2 packets (1/4 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purp flour (spooned and leveled), plus more for kneading
2 cups whole wheat flour (spooned and leveled)


1. Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about five minutes. Brush another large bowl with oil.

2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon(1) until a sticky dough forms. Transfer to 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.

3. Turn the dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

To Freeze 1 pound balls
Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

To Freeze Individual Shells
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(2). Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.


1. Preheat oven to 450F. Rub foil-lined baking pan with oil. Place crust on pan and bake for appx. 5 minutes. Remove from oven and top with favorite toppings. Bake another 6-9 minutes or until done. Let stand five minutes.(3)


1. I used a plastic serving spoon because I didn't have a wooden spoon on hand.

2. I used wax paper, again didn't have any parchment paper on hand. No waxy taste.

3. Thus far I've only made the individual shells so the time might take a little bit more for the larger pizzas.
Tags: breads-pizza-dough
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