Servings 1ball pizza dough (enough for 1 10-inch pizza)
2 1/4teaspoonsactive dry yeast(one 1/4 ounce package active dry yeast)
2 1/4cupswhole wheat flourplus more for dusting
1Tablespoonextra virgin olive oil
In a small bowl, combine yeast, water and 1 teaspoon sugar; Let sit for five minutes.
In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining teaspoon sugar. Make a well in the center. Add yeast mixture and olive oil.
Stir with a wooden spoon or the paddle attachment until the dough just comes together. Knead, either by hand or in a stand mixer fitted with the dough hook, for about 5 minutes (2-3 minutes if using a stand mixer). As you knead, add remaining 1/4 cup flour in small increments, just until dough is no longer sticky. (You may not need to add the full 1/4 cup)
Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours).
Punch down risen dough and place on a lightly floured surface. Shape dough into a ball. Either wrap dough in plastic wrap and refrigerate/freeze for later use, or bake right away.
To bake, preheat oven to 475 degrees F. On a lightly floured surface, roll out dough to desired crust thickness and place on a pizza stone or baking sheet. Add your desired sauce and toppings. Bake 10-12 minutes, or until crust is golden brown and cheese is melted. Let rest for about 5 minutes before slicing.
For this recipe and more, visit www.thecomfortofcooking.com