Makes: 2-12″ pizzas
- 2 + 1/4 teaspoons of active dry yeast, equal to 1 packet (7g)
- 1 cup of warm water
- 1 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- 2 cups of whole-wheat flour plus a few tablespoons for rolling out the dough
- 1 tablespoon of cornmeal for lining the pan
- In a small bowl, combine yeast and 1/4 cup of warm water. Stir it once, then let it rest for 5 minutes until it gets foamy on top.
- In a mixing bowl, add the whole-wheat flour and one teaspoon of salt.
- After 5 minutes, add the yeast mixture to the bowl, and add 3/4 cups of warm water and one tablespoon of extra virgin olive oil. Stir with a wooden spoon until loosely combined and then knead the dough for 5 minutes.
- After 5 minutes of kneading, begin to shape the dough into a ball. Divide the ball into two smaller ones and place each in an oiled bowl. Cover with plastic wrap for 30 minutes or until doubled in size.
- Preheat oven to 450°F.
- Sprinkle a baking sheet with cornmeal and set aside. On a floured surface, roll out one of the dough balls. You can also do this by flouring your hands and stretching the dough into a circle. Place on the prepared baking sheet.
- Top with desired toppings and bake at 450°F for 15 minutes or until the bottom is golden brown.
Tip: can be made using a stand mixer. Also, if you find the dough too dry, add a teaspoon of cold water at a time until it binds.