Use one crust to make the pizza here. Chill the extra dough for up to four days or freeze for up to a month.
Ingredients
Makes 2 crusts
Step 1
Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes. Using on/off turns, mix both flours, wheat gluten, and coarse salt in processor. Whisk 2 tablespoons oil into yeast mixture. With machine running, gradually add yeast mixture through feed tube of processor. Process until dough forms ball, adding more warm water by teaspoonfuls if dry, about 1 minute. Transfer dough to floured work surface; knead until dough comes together.
Step 2
Brush large bowl with 1 tablespoon oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in size, 1 1/2 to 2 hours. Punch dough down. Divide in half; form into 2 balls. DO AHEAD:Place each ball in separate resealable plastic bag. Chill up to 4 days or freeze up to 1 month.Let chilled dough stand 1 hour or frozen dough stand 4 hours at room temperature before rolling.
- Powder used to enhance the quality of baked goods; available at natural foods stores and from kingarthurflour.com.
Leave a Review
Reviews (8)
Back to TopGood, but need to bake before adding toppings, or bake 30 mins, otherwise crust is undercooked.
Anonymous
Monterey Hills, CA
9/18/2011
this recipe was pretty good, however, this one continues to be exceptionally better. italian whole wheat pizza dough with parmesean in the crust! http://www.whatstoeat.co/browse/recipe/82-delicious-whole-wheat-pizza-dough
Anonymous
8/13/2010
I made this after trying to make pizza using Trader Joe's whole wheat pizza crust and being disappointed. I left out the gluten, since I didn't have it. I added about 2 tablespoons of sugar to the yeast water. I kneaded it using a kitchenaid mixer dough hook and let it rise for 2 hours. It rolled out nice and thin, came out crispy after a short cook time. Made the perfect crispy thin crust pizza and calzones for my family.
Anonymous
Atlanta, GA
2/18/2010
Super crust. Rolled out really thin, baked super crispy. Thanks!
Anonymous
Ls Angeles
9/8/2009
This is my new favorite pizza dough recipe. I had to find the wheat gluten at the local health food co-op but it was worth it! Rolls out thin to make a nice crisp crust, can also be left thicker and forms a nice chewy pan-style crust. The gluten does make it puff up more, so roll out thinner than you think it needs to be. I grew up in Chicago and am picky about crusts; this one's a winner.
crazy9
Ypsilanti Michigan
7/6/2009
I love this recipe too. While it is a bit bland, that's a very easy problem to fix: add more salt! I've usually gone with Marcella's pizza dough, but this is so much less fuss to prepare with less rising time and just about the same result.
zoloft
San Francisco, CA
6/6/2009
This is the best pizza dough I have made, and I've tried quite a few recipes. I used it for calzones, but from now on this is my go-to recipe. The vital wheat gluten gives it a perfect chewy/crispy quality. Try it. You'll like it
mmondragon
Chicago
6/3/2009
Blah. Very bland and hardly rose.
hfitz1
Vienna, VA
4/10/2009
