By Request — Whole Wheat Pizza Dough

This is especially for Donna who says she got inspired by my Wordless Wednesday post. Yay! I’m glad you liked the photo. Incidentally, that pizza was one of my “clean out the pantry” lunches. It was made from scratch from things I already had on hand. w00t!

Basic Pizza Dough

1 c. warm water (110F)

1 Tbsp sugar

1 Tbsp yeast

2 Tbsp vegetable oil

1 1/3 c. all purpose flour*

2/3 c. whole wheat flour*

2 Tbsp vital wheat gluten*

1 Tbsp salt

Up to 2 Tbsp of dried herbs / other flavorings (optional)

Proof the yeastDissolve sugar in the cup of warm water and sprinkle the yeast on top. Let sit in a warm spot for 5 to 10 minutes or until foamy and yeasty smelling.

Mix the DoughIn the mixer’s bowl, combine the all purpose flour, whole wheat flour, gluten and salt. Add the proofed yeast mixture to the flour and mix together with a dough hook until it comes together. Knead for 5 to 10 minutes until smooth and elastic. Form the dough into a ball.By hand, combine the water + yeast mixture with 1 cup of the flour to form a batter. Add the rest of the flour in 1/3 cup measurements until it gets too difficult to stir. Turn out onto a flour board and continue to mix in the flour by hand until everything has been incorporated and you have a slightly tacky dough. Knead for 5 to 10 minutes. Form the dough into a ball.

Proof the DoughDrizzle a bit of oil into a bowl. Place the ball of dough in the bowl and turn over to coat. Cover with a wet kitchen towel or plastic wrap and let proof for at least an hour or until doubled in volume. Punch down and cut off a piece of dough big enough for the pizza you would like to make. This recipe can make 4 thin crusted “personal” sized pizzas (big enough for a Mommy + toddler for lunch!)

Bake Preheat an oven to 400F. I don’t have a pizza pan or anything fancy so I just line a baking sheet with foil, spray it with non-stick spray and place the formed dough onto the baking sheet. Top with your favorite toppings (mine are Ranch dressing + cheese + meat) and bake for 10 ~ 15 minutes.

Vital wheat gluten + all purpose flour is a quick alternative to “bread flour” and quite a bit cheaper! I like keeping vital wheat gluten on hand than keeping several different flours on hand. (Psst… “cake” flour is just sifted AP + 1 Tbsp of corn starch per cup! Don’t be fooled by marketing.) Vital wheat gluten is also marketed as “bread improver” — I get it in the bulk bins at my local discount supermarket so it is never too expensive since I can buy only what I need. Otherwise, it comes in 8 oz bags which can be a bit pricey.

You can also use plain AP flour if you can’t get a hold of wheat gluten. It is not that critical.