From what I have heard my pizza dough recipe link is dead, thanks to Mom. I had someone ask in my last post how I get pizza dough crispy...I cook at a high temp and on a pizza stone. If you don't have a pizza stone run and get one now they are the best thing on earth. I absolutely swear by them, I make pizza, cookies, and sweet potato fries on them. Pizza stones cook evenly and you never end up with a black bottom on your cookie, plus they make pizza crust and fries crispy. It also helps to roll your dough kinda thin if you like it really crispy.
Whole Wheat Pizza Dough
- 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
- 1 package active dry yeast, (2 1/4 teaspoons)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup whole-wheat flour
- 1 cup bread flour, or all-purpose flour, plus additional for dusting
- 2 tablespoons yellow cornmeal
- Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
- Place the dough in an oiled bowl and turn to coat. (To make individual pizzas, see Variation.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour. Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.