Whole-Wheat Pizza Dough
1 cup warm water
1 pkg. active dry yeast or 1/4 oz. compressed yeast
1 1/2 cups unbleached all-purpose flour
1 cup whole-wheat flour
2 Tablespoons olive oil
1/2 teaspoon salt
Combine the water. yeast, and all-purpose flour in a large bowl. Mix well.
Add the whole-wheat flour, oil, and salt. With your hands or a large wooden
spoon, work the ingredients together until the dough holds its shape. (You
may need a bit less flour, so add the whole- wheat gradually.)
Place the dough on a lightly floured surface and knead until it is smooth
and elastic, 5 minutes. If the dough becomes sticky while you are kneading it,
sprinkle a bit more all-purpose flour over it.
Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with
plastic wrap or a kitchen towel, and let the dough rest until it has doubled in
size, 1 hour.
When the dough has risen, place it on a lightly floured surface, divide it
into two or more parts (see below), and roll them into balls. Cover them with
a towel and let rest for 15 to 20 minutes. The dough is now ready to be
shaped, topped, and cooked.
Two 12-inch pizzas (4 portions)
Four 6-inch pizzas (4 portions)
Eight 3-inch pizzas (8 appetizer portions)
Source: The New Basics Cookbook