This recipe is not only cheaper than buying pizza, but it’s a great way to show your kids that you can make something just as good (if not better) than store-bought, right at home!
Whole Wheat Pizza Dough
¾ cup warm water
2 teaspoons active dry yeast
1 teaspoon organic sugar
2 cups whole wheat flour, divided
1/4 cup cornmeal
1 ½ teaspoons salt
2 Tablespoons extra virgin olive oil
- In a small dish, combine warm water, yeast, and sugar. Set aside for about 5 minutes until it foams. (If it doesn’t foam, dump it out and start again.) In a large mixing bowl, combine salt, 1 cup flour, and cornmeal. Stir to combine. Add the yeast mixture and olive oil. Stir to combine.
- Add more flour until you have an elastic dough that no longer sticks to your hands. Do not knead it yet! The glutens in whole wheat flour have to rest a moment before you knead. Instead, cover it with a moist towel for about 15 minutes.
- After the dough has rested, knead on a floured surface for about 8 minutes. This dough will make one large pizza, two medium pizzas, or four individual pizzas. Divide your dough according to your needs. Then cover each in a separate bowl with a bit of olive oil to coat and prevent from sticking. Cover the bowl with a moist towel.
- Let the dough rise for at least 1 hour. Instead of punching the dough down, immediately roll it for your pizza. Place rolled dough on a pizza pan that has been greased and sprinkled with cornmeal. Bake in preheated 500-degree oven for 6-8 minutes or until golden. At this stage, you can either add toppings and continue to make your pizza, or freeze the cooked dough for later use.
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