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100% WHOLE WHEAT PIZZA DOUGH

MAKES ENOUGH CRUST TO SERVE 8

I love to make my own pizza dough, especially because I can control the ingredients. In my search for the healthiest dough I could find, I came across a recipe from Wolfgang Puck that only uses whole wheat flour and, surprisingly, much less salt than most breads. I tried it and it is the best of the best. I really haven’t changed the recipe except to add my own comments to make it a little easier for the novice to understand. If you don’t have a food processor, the dough may be mixed and kneaded by hand or in a standup mixer with a dough hook, following the manufacturer’s instructions for bread dough. If desired, you may make larger or smaller pizzas as desired. Just separate the dough into either two large or eight small portions. This is easy, simple and basic, but makes a delicious and nutritious pizza crust that can be used with any toppings.

INGREDIENTS

• 1 package (1/4-ounce or 2-1/4 teaspoons) dry active yeast
• 1/4 cup warm water (100° to 115°)
• 1 tablespoon honey
• 3-3/4 cups whole wheat flour
• 1 cup cool water
• 1 tablespoon olive oil
• Pinch salt

Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. (If the mixture doesn’t foam, the yeast is dead. You will need to start over with new yeast.) Put the flour in a food processor. Add the olive oil and salt to the cool water in the measuring cup and mix. With the motor running, slowly pour the olive oil mixture, then the yeast mixture, through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl. Cover with lightly oiled plastic wrap, then a towel. Place in a relatively warm, draft-free spot and let rise until doubled, about 1 hour. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions (or desired amounts) and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours at room temperature, or overnight in the refrigerator.

The best way to bake a thin crust pizza is on a pizza stone. If you have one, place it in the oven and preheat to 475° F. To form the crusts, roll or stretch each ball of dough into a 7 to 8-inch circle. Place on a pizza peel, one at a time. Top with your favorite pizza toppings, being careful not to overload it. Slide the pizza onto the stone and bake until nicely browned, about 12 minutes. Continue with the remaining pizzas. (If you do not have a pizza stone, you will get a similar effect by using a baking sheet that is preheated in the same manner.)

Note: You may use this dough following the instructions for any of your favorite pizza recipes.