Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. 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).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.
Note: This dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziptop plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85'), free from drafts' 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.
This recipe has never failed me. I have made it for parties and regular dinners and everyone raves about it. People ask for the recipe all the time.
Usually I use mild salsa as the sauce and I would highly recommend it.
I have never found the dough difficult to work with and I can whip this up even on my laziest days. It is so much better than commercial pizza it has become my go-to dinner.
I use this recipe at least twice a month. It is easy and economical. The dough is tender and crisps up nice on a hot pizza stone. I also use parchment as it makes the transfer to the stone much easier. I have made this recipe several times for parties and gatherings and always get rave reviews. The recipe doubles and triples very well.
The dough was difficult to work with, and eventually neither me, nor my daughter liked the result (she did not eat more than new bites of the pizza). Since this was the first time I made and ate whole grain pizza, I wonder whether the recipe itself is not very good, or the genre of whole wheat pizza dough as such does not work for us. In cakes, breads, muffins, etc. I use whole wheat a lot otherwise and we like it.
This is my primary pizza dough recipe. I use all white whole wheat flour typically, although I probably started with the specified white to wheat ratio. I think a thoroughly preheated pizza stone is key for good crusts in general, and I have the best luck with stretching and rolling the dough onto parchment paper circles, then topping and baking on the paper. Adding cornmeal to the paper first is a nice touch. We love this recipe!
Great dough recipe! I have made this dough twice, and the pizzas have been a hit with our whole family. Tonight I used the Spicy version of the Basic Pizza Sauce (September 2006), and it was perfect with this dough! I didn't have trouble with the rise time; I preheated the oven for 1 minute (and then turned it off immediately) and then let the dough rise inside.
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