Homemade Whole Wheat Pizza

Whole Wheat Pizza

Ingredients

¾ cup warm water
1 package quick-rising yeast
½ teaspoon sugar
1 scant cup whole-wheat flour
1 cup unbleached all-purpose flour
½ tablespoon vital wheat gluten flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 tablespoon cornmeal

Preparation

1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit to dissolve yeast and begin processing.

2. Add whole-wheat flour, all-purpose flour, vital wheat gluten, salt, and run mixer on low speed until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Mix on low until the dough forms a ball, then increased speed to 2 to knead for just 1 minute or until the dough pulls away from the bowl.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Sprinkle the coarse cornmeal on the pizza peel or baking sheet.

4. Lightly flour your hands. Flatten the dough with your palms, then pick it up and hold it by the edge, rotating the dough in a circle. This helps stretch the dough.

5. Lay the stretched dough on the floured surface. Roll the pizza, rotating a quarter turn after a couple rolls. Continue until you have a 12 to 13-inch circle.

6. Bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Tips

Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.