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100% Whole Wheat Pizza Dough (from The Comfort of Cooking)

Yield: Makes 1 ball pizza dough (enough for 1 10-12" pizza)

Ingredients:

2 1/4 teaspoons (one 1/4 ounce package) active dry yeast. If you’re new to bread, just buy the envelopes 'til you decide if you’re in it for the long haul. Once you start making bread with any regularity,  I follow the advice of Make the Bread, Buy the Butter, and buy my yeast in bulk to save some serious cash.

1 cup warm water – you’re looking for 110 degrees. If you stick your hand in the water and it’s uncomfortable, at all, that’s too hot and could kill your yeast.

2 teaspoons sugar, divided

2 1/4 cups whole wheat flour, plus more for dusting

3/4 teaspoon salt

1 Tablespoon Extra Virgin olive oil

Directions:

1. In a small bowl, combine yeast, water and 1 teaspoon sugar; Let sit for five minutes.

2. In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining teaspoon sugar. Make a well in the center. Add yeast mixture and olive oil.

3. Stir with a wooden spoon (this is what I do) or the paddle attachment until the dough just comes together. Knead, either by hand or in a stand mixer fitted with the dough hook, for about 5 minutes (2-3 minutes if using a stand mixer). As you knead, add remaining 1/4 cup flour in small increments, just until dough is no longer sticky. (You may not need to add the full 1/4 cup)

Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours).

Punch down risen dough and place on a lightly floured surface. Shape dough into a ball. Either wrap dough in plastic wrap and refrigerate/freeze* for later use, or bake right away.

To bake, preheat oven to 475 degrees F. On a lightly floured surface, roll out dough to desired crust thickness and place on a pizza stone or baking sheet. Add your desired sauce and toppings. Bake 10-12 minutes, or until crust is golden brown and cheese is melted. Let rest for about 5 minutes before slicing.

*Freezing balls of dough, unpizzafied, is a fantastic way to solve a dinner conundrum later. or use up random stuff. It only takes a few hours to defrost, but if you get desperate you can defrost in few-minute increments in your microwave. Then do whatever you need to do. I actually made pitas with some pizza dough the other day, and I’ll hit you with my Samosa pizza sometime soon to really knock your socks off. The picture above is a caramelized onion tart with pears, blue cheese, mixed greens and a balsamic reduction. So good, and so easy if the dough is waiting for you.