Pizza Dough

Adapted from: Peas and Thank You by Sarah Matheny

Serves: 1 pizza

Prep time: 10 minutes
Rest time: 10 + 60 minutes
Cook time: 10 minutes

Ingredients:

180 ml (3/4 cup) warm water

1/2 tsp brown sugar 

1 tsp active dry yeast (1/2 packet)

1/2 tsp salt

1 tbsp olive oil

1 cup whole wheat flour

3/4 cup all-purpose flour, divided

This is my easy go-to pizza crust recipe if I'm cooking from scratch. Depending on how I'm feeling or what I have on hand, I use either all white flour or follow the recipe as it calls for whole wheat flour too. I really like the whole wheat version--it's heartier and wholesome. Enjoy either way!

This is another great 'one bowl' recipe. I usually knead the dough in the bowl it was formed in. Then I lift the dough out, oil down the bowl, and set it back in to cover and rise. 

Note: if using this recipe with the margherita pizza, use the preheat temperature and cooking instructions from that recipe. 

Ingredients:
180 ml (3/4 cup) warm water
1/2 tsp brown sugar
1 tsp active dry yeast (1/2 packet)
1/2 tsp salt
1 tbsp olive oil
1 cup whole wheat flour
3/4 cup all-purpose flour, divided

Directions:
1. In a large bowl, preferably glass, add warm water and brown sugar. Sprinkle the yeast on top and let it sit for 10 minutes, until it gets foamy.

2. Stir in salt and oil.

3. Mix in whole wheat flour and only 1/2 cup of all-purpose flour.

4. Turn dough onto a floured surface and knead until no longer sticky, adding more flour gradually (about 1-2 tbsp at a time), as needed. 

5. Place dough in a well-oiled bowl and cover with a cloth in a warm place. Let rise for 60 minutes.

6. Preheat oven to 218 C / 425 F. Gently stretch out the dough over a pizza stone or oiled baking sheet. Top with toppings and bake the pizza 7+ minutes, or until the crust is golden.