Whole Wheat Pizza Dough by NPR
This recipe makes enough for 2 thin crust pizzas, each one serving 3 to 4 people, depending on what else you are serving. I love the flavor and the extra nutritional value of whole wheat flour, but this recipe may be made using only all-purpose or any combination of all-purpose and whole wheat, in case you want to dial down the whole grain flavor a bit.
Makes 2 (14-inch) pizzas, 8 (7-inch) individual pizzas or 48 (3-inch) pizzettes
1 1/4 cups lukewarm water
1 tablespoon granulated sugar
1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 cups whole wheat flour
1 1/2 cups all-purpose flour, plus extra for work surface
1 teaspoon coarse salt (such as kosher or sea salt)
1 tablespoon extra virgin olive oil, plus extra for coating the bowl
1 tablespoon honey
Pour the water into a small bowl, add the sugar, then gently stir in the yeast. Let it sit for 5 to 8 minutes in a non-drafty place or until the yeast forms a foamy layer on the surface of the water. If no foam forms after 8 minutes, the yeast has not proofed and the dough will not rise. Repeat with a new packet of yeast, checking the expiration date for freshness and making sure the water is lukewarm, not hot.
Meanwhile, add the flours and salt to a food processor and pulse to combine. Add the olive oil, honey and yeast mixture. Process until the dough comes together, forming a ball, about 1 minute. The dough should be sticky, but not wet. If it feels wet, add some flour, 1 tablespoon at a time and pulse to combine.
Turn the dough out onto a lightly floured surface, knead 5 or 6 times with floured hands and form into a ball. Lightly coat a large bowl with olive oil. Place the ball of dough in the bowl seam side down, cover with plastic wrap and drape a dry kitchen towel on top. Let it sit in a warm, non-drafty place until the dough roughly doubles in bulk, about 1 hour.
Turn the dough onto a lightly floured surface and knead for about 30 seconds. Divide the dough into two equal balls. Let them rise for the second time on a cutting board, covered with a kitchen towel, for an hour and a half, then proceed with the pizza. At this point, you may also refrigerate the dough in a Ziploc bag to use within 24 hours, or freeze it to use within 3 months.
Another option, especially if you are making the dough before bed or in the morning before work, is to let it rise for the second time in the refrigerator, well covered with a dry kitchen towel, for at least 8 hours. Then you can knead it for a few seconds, transfer it to a Ziploc bag, and keep it for use that day or freeze it. Always bring the dough to room temperature before rolling it out.