Whole Wheat Pizza Dough

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 teaspoon sugar
• 1 1/2 cups warm water (100° to 110°)
• 2 1/2 to 2 3/4 cups all-purpose flour, divided
• 1 cup whole wheat flour
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• Cooking spray

Directions

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Add 2 1/4 cups all-purpose flour, wheat flour, oil, and salt to yeast mixture; stir until well blended.
4. Turn dough out onto a floured surface.
5. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
6. Place dough in a large bowl coated with cooking spray, turning to coat top.
7. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
8. Punch dough down; cover and let rest 5 minutes.
9. Divide in half; roll each dough half into a 12-inch circle on a floured surface.

Yield: 2 (12-inch) pizza crusts