Whole Wheat Pizza Crust Dough2015-07-06
- Yield : 16 pizza base
- Servings : 16 pizza base
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 50m
- 1½ kg whole wheat flour
- 1 kg all-purpose flour plus additional for dusting
- 2 teaspoons salt
- 50 grams fast rise highly active dry yeast
- 5 cups warm water
- 1/4 cup plus 2 tablespoons honey
- 1/4 cup plus 2 tablespoons olive oil nonstick cooking spray
In bowl of stand mixer with dough hook, mix flours, salt and yeast on low speed. Add water, honey and oil, and mix on low speed until dough forms a ball; dough will feel sticky. Cover bowl tightly with plastic wrap and let stand in warm place 50 minutes or until dough doubles in size.
Spray sheet trays with nonstick cooking spray. Shape dough into 8-ounce rounds and place on prepared trays. Cover with plastic wrap and let stand at room temperature up to 30 minutes or refrigerate up to 2 days. For each pizza, flatten dough balls into a 10-inch round.