I started with a Mark Bittman recipe which was good but not great and modified it until it was too my liking. What I didn’t want was really thick doughy crust. I still wanted it to be crusty. This is revision three and I think I finally have something here so I thought it was time to share.
I may even have to make a batch of this for tonight… Top Model is on after all. I love me some bad TV.
[print_this]Whole Wheat Pizza Dough
(makes enough for 1 large and one small pizza)
1 ½ cups all purpose flour
1 cup whole wheat flour
1/2 cup dark rye flour
2 ½ teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
2 teaspoons salt
2 tablespoons olive oil
Combine the yeast, sugar and water in a measuring cup and set aside to proof, about 5-10 minutes. Meanwhile put the flours and salt in the bowl of a food processor. When the water and yeast mixture is all foamy start the food processor with the dough blade and stream in the mixture, then the oil. Pulse until it forms a ball. (Note: you made need to add more water or flour depending on your flour). Knead a bit until it passes the window pane test. Transfer to a well oiled bowl and allow to rise somewhere warm for 1-2 hours or until doubled in size.
Bake just the shell for 3 minutes then add sauce and ingredients and bake at 400F until brown and bubbly.[/print_this]