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Large-Batch Whole-Wheat Pizza Dough
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes three 1-pound pizzas
Ingredients
Ingredient Checklist
1 envelope dry active yeast
2 cups warm water
2 1/2 cups all-purpose flour, plus more for dusting surface
2 teaspoons coarse salt
2 cups whole-wheat flour
1/2 cup toasted wheat germ
Extra-virgin olive oil, for bowl
Cook's Notes
Wrap the leftover dough balls in plastic and freeze for up to 3 months.
Variations
Substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.
Gallery
Large-Batch Whole-Wheat Pizza Dough
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes three 1-pound pizzas
Gallery
Large-Batch Whole-Wheat Pizza Dough
Credit:
Marcus Nilsson
Large-Batch Whole-Wheat Pizza Dough
Credit:
Marcus Nilsson
Large-Batch Whole-Wheat Pizza Dough
Recipe Summary
Yield: Makes three 1-pound pizzas
Recipe Summary
Yield: Makes three 1-pound pizzas
Yield: Makes three 1-pound pizzas
Makes three 1-pound pizzas
Ingredients
Ingredients
- 1 envelope dry active yeast
- 2 cups warm water
- 2 1/2 cups all-purpose flour, plus more for dusting surface
- 2 teaspoons coarse salt
- 2 cups whole-wheat flour
- 1/2 cup toasted wheat germ
- Extra-virgin olive oil, for bowl
Directions
Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
Turn out onto a lightly floured work surface,and knead, until it’s smooth and elasticand springs back slowly when poked,about 10 minutes.
Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.
Cook's Notes
Wrap the leftover dough balls in plastic and freeze for up to 3 months.
Variations
Substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.
Cook’s Notes
Wrap the leftover dough balls in plastic and freeze for up to 3 months.
Variations
Substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Large-Batch Whole-Wheat Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Large-Batch Whole-Wheat Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
