Whole-Wheat pizza dough

I recently met an absolutely wonderful woman named Susan. She was warm & friendly & relaxed, but the thing I liked most about her was that within 2 minutes of our introduction, she asked what I was making for dinner. (!) What an amazing, fresh way to start a conversation (and friendship)!! We exchanged e-mails and started swapping recipes. This is her recipe for whole-wheat pizza dough. She has 3 children & a husband, all with different tastes, so she makes personal pizzas from this dough and lets her family pile on the toppings to their liking.

We had several folks over to watch the Super Bowl commercials last night, so I made two medium size pizzas outta the dough. Susan, you didn’t let me down… the crust was great!

I should add – I have tried really hard to befriend yeast, but it is still not sure about me yet. (Even those easy-greasy frozen rolls give me a hard time occasionally). Last night the air was damp & clammy, so, of course, the dough did not even come close to doubling. Therefore, it was a thicker-than-intended crust. Luckily for me, everyone in attendance liked a thicker-than-intended crust. So, me-1, you-859. In-Your-Face Yeast!!  Uh, competitiveness has never really worked for me. So, please don’t tell anyone I just did that and let’s move on to the recipe, okay….

Susan’s Whole Wheat Pizza Dough

1 1/2 cup warm water (about 115 degrees)

2 packets dry yeast

1/4 cup olive oil

2 Tbs sugar

2 tsp kosher salt

2 cups regular all-purpose flour

2 cups whole wheat flour

Pour warm water in a large bowl and sprinkle with yeast. Let sit about 5 minutes. Yeast will be foamy.

Whisk sugar, oil, & salt into yeasty water. Stir in flours with a wooden spoon. Mix until a sticky dough forms. Transfer dough to an 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.

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

for personal pizzas, 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).

Preheat oven to 450 degrees.

Heat a grill pan or skillet. Brush flattened pizza dough with a little olive oil then toast on grill pan/skillet as you would a tortilla until dough puffs & toasts a little.

Prepare your individual pizza as desired and bake in 450 degree oven on an oiled baking sheet  until done (about 5 to 10 minutes depending upon how much topping you have).

Just for kicks, I’m going to tell you what I topped mine with…

Pizza #1- pizza sauce, spinach, artichokes, caramelized onions, marinated garlic (from my sweetie-pie-mother-in-law), sliced mushrooms, & lots of mozzarella.

Pizza #2- pizza sauce, diced fresh pineapple, pepperoni & lots of mozzarella.

Oh, and I topped both with some dried basil & oregano. Pizza #2 was gone so quick there was no time to shoot a photo!! Apparently, males prefer pepperoni & pineapple!! Good to know.


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