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I love a good pizza. A few restaurants locally have good brick-oven pizza, but only one take-out place makes pies I really crave. So, very often, I choose to make my own pizza when a craving hits. It’s not difficult, and while there is a stretch of inactive time involved in the recipe, active prep time is minimal. Pizza dough can not only be made in advance, but benefits from it. I’ve also frozen both the dough and the partially baked crusts. Both ways work well and get pizza on the table more quickly than delivery or take out can. Also, I can’t off-hand think of a single pizza place where you can get a whole wheat crust. For some toppings, it’s the way to go

I use my stand mixer to make the dough, but you can also make it by hand. Just leave a comment if you need help to adapt it.

Whole Wheat Pizza Dough
1 tbsp active dry yeast
1 cup warm water*
1/2 tsp salt
1 cup whole wheat flour
1 1/2 – 2 cups unbleached white flour

olive oil
cornmeal

Swirl warm water in mixer bowl. Sprinkle in yeast. Let sit a few minutes until yeast begins to foam. Add whole wheat flour, 1 1/2 cups white flour, and the salt. Mix on speed two for about two minutes. Continuing to mix, add additional white flour, 1/4 cup at a time, until dough pulls away from the sides. Opt for too little flour rather than too much,  as you want the dough to be moist and a bit sticky. Place dough in a very well oiled bowl (I often just pour some oil in the mixer bowl if I don’t need it for something else right away) and turn over so that the top side is oiled. Cover bowl with a damp tea towel. (If you plan to refrigerate the dough, cover with plastic wrap pressed directly against the dough. Let it come to room temp before continuing.)  Allow dough to double. Preheat oven to 475 degrees with baking stone** on middle rack. Punch down dough and let rest for 10 minutes. Sprinkle a flat baking sheet or peel with cornmeal. Flatten the dough and begin stretching it over the knuckles of your closed fists, rotating for even expansion. Place stretched dough onto baking sheet. Shake the baking sheet to insure dough can slide freely. Top pizza as desired. When oven is hot slide the baking sheet into the oven over the baking stone. Tilt the far end down slightly and pull back with a quick jerk, leaving the pizza on top of the baking stone. Cook until the crust browns lightly.

*Don’t use warm water from the tap, which can lead to off flavors. Run cool water and heat it on the stove top or in the microwave.

** If you don’t have a baking stone, cook pizza on the baking sheet you built it on.

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