Whole Wheat Pizza Dough
Source of Recipe
Paula Dean Magazine
List of Ingredients
1 (1/4 oz.) envelope active dry yeast
1 T. sugar
1-1/4 c. warm water (105°-115°)
2 c whole wheat flour
1 c. all-purpose flour
2 t. salt
In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes.
In the work bowl of a food processor, combine whole wheat flour, all-purpose flour, and salt. Pulse several times to combine. With processor running, slowly add yeast mixture. Continue running processor until mixture is combined and forms a ball. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour, or until doubled in bulk.
Preheat oven to 450°. On a lightly floured surface, roll dough out into an 18-inch circle. Sprinkle a pizza stone evenly with cornmeal. Place dough round on top of stone. Prick dough with a fork. Add sauce and toppings. Bake for 15 - 20 minutes.