You can refrigerate this dough overnight and make the pizza the next day.
- Portion size 30 servings
- 1 cup whole wheat flour
- 1 1/2 cup all-purpose flour (approx)
- 1 pkg dry yeast (or 1 tbsp/15 mL)
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 2 teaspoons olive oil
In food processor, combine whole wheat flour, 1 cup (250 mL) all-purpose flour, yeast, salt and sugar. With motor running, gradually pour in oil and 3/4 cup (175 mL) very hot water (125°F/50°C) and beat, adding up to 1/4 cup (50 mL) more water if necessary, just until dough begins to form ball. Process for 1 minute. Turn out onto lightly floured surface.
Knead for 5 minutes or until smooth and elastic, adding more flour if necessary; cover and let rest for 10 minutes or refrigerate for up to 2 days. On lightly floured surface, roll out dough into 12-inch (30 cm) circle.
Nutritional facts Per serving, about:
- Protein 10 g
- Calories 300.0
- Total fat 3 g
- Total carbohydrate 59 g