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Whole-Wheat Pizza Dough

(recipe, Bon Appétit Management Company)

Ingredients

  1. 1 cup warm water (105 to 115 degrees)
  2. 1 tsp. sugar
  3. 1 package active dry yeast (¼ ounce or 2¼ teaspoons)
  4. 1½ cups unbleached all-purpose flour, plus additional for kneading and dredging
  5. 1 cup whole-wheat flour
  6. 1 tsp. salt

Steps

  1. Measure the warm water with a warmed measuring cup. (Warming the measuring cup helps to maintain the temperature of the water.) Whisk together the water, sugar, and yeast. Let stand in a warm spot until the mixture develops a creamy foam, about 10 minutes. (If the mixture doesn't foam, discard and start over with fresher yeast.)
  2. In a large bowl, stir together 1 cup all-purpose flour with the whole-wheat flour and the salt. Add the yeast mixture and stir until smooth. Then stir in another ½ cup all-purpose flour. If the dough sticks to your fingers, stir in just enough flour to make the dough come away from the side of the bowl. (This dough may be wetter than other pizza doughs you have made.)
  3. Knead the dough on a lightly floured surface with floured hands, lightly reflouring the dough and your hands when the dough becomes too sticky, until the dough is smooth, soft, and elastic, about 10 minutes.
  4. Divide the dough in half and form into two balls. Generously dust with flour and put each ball in a medium bowl. Cover the bowls with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 to 1¼ hours.

Note

Notes from the Bon Appétit chefs: Flour is made from wheat, and wheat is a crop that’s under serious pressure worldwide from climate change. Hotter summer temperatures are reducing wheat yields (the amount of grains farmers get from the seeds they plant). And rising carbon-dioxide levels are having an effect on wheat protein: the wheat that’s being grown is less nutritious. The good news is that unlike, say, stone fruit (whose trees require years to grow), wheat is a crop that can move north, and so we’ll probably be seeing areas that haven’t been hot enough to grow wheat before start growing it.