Whole Wheat Pizza Dough
This pizza dough comes together quickly in the Vitamix; using a high ratio of whole wheat flour to just enough all-purpose flour allows for a grain-forward dough with enough elasticity to make a great pizza.
Ingredients
- 2 cups (240 g) whole wheat flour
- 1 cup (120 g) all-purpose flour
- 2 ½ teaspoons (7 g) active dry yeast
- 1 teaspoon kosher salt
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon honey
- 1 cup (240 ml) warm water, about 110°F
Directions
- Preheat oven to 425°F (220°C). Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 6. Pulse 20 to 25 times in short bursts, until a dough ball forms. Stop the machine, remove the lid and scrape down the sides of the container. Secure the lid.
- Select Variable 6. Pulse an additional 15 to 20 times. With floured hands, remove dough to a clean work surface and gently knead with a generous dusting of flour. Form into a round ball, place in a greased bowl, cover, and let rise 1 to 2 hours in a 70°F environment.
- Divide dough in two and stretch each dough into a 12" (30cm) pizza crust, topping as desired. Place in preheated oven and bake until crust is golden brown and toppings are evenly cooked, about 6 minutes.
Chef's Notes
- Pizza dough proofs best in a warm environment - try warming water in a microwave-safe dish for 2 to 3 minutes, then placing the bowl in the microwave to proof, or placing the bowl on top of a warm oven. To ensure your pizza dough rises well, be sure to use fresh yeast and water that is slightly warm to the touch. Additionally, using a scale to measure your ingredients will yield more accurate results.
