Big Pizza Dough Recipe

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   VEGAN

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   This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes sufficient dough for two round or possibly one big rectangular pans.

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   A word of warning: Don't knead pizza dough after first rising.

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   This will make it hard to roll out.

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   If you forget and knead, let dough relax, covered, 20 min.

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   Put water in large bowl.

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   Sprinkle in yeast, let soften and whisk to dissolve.

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   Add in salt; stir.

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   Add in flours all at once.

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    Stir to mix with sturdy wooden or possibly stainless steel spoon till flour is incorporated and dough forms ball.

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    Turn out on lightly floured board and knead 5 to 8 min, or possibly till dough is elastic and not sticky, but still soft.

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    Wash and dry bowl; oil lightly.

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    Return dough to bowl.

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    Cover with clean damp towel.

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    Let rise in hot place (85 degrees) till doubled in bulk, about 1 hour.

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    Turn out dough on lightly floured board.

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    For two pizzas, divide dough in half with knife or possibly dough cutter.

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    Roll into 14- inch circles.

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    Ease into lightly oiled 14-inch round pizza pans which have each been sprinkled lightly with 2 tsp.

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    cornmeal.

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    Or possibly, roll out entire dough to fit 1 cookie sheet which has been lightly oiled and dusted with 4 tsp.

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    cornmeal.

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    Preheat oven to 400 degrees.

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    Top pizza as desired with sauce and toppings.

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    Bake about 15 min, or possibly till dough is completely baked and toppings are cooked through.

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    Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or possibly the top and bottom crusts for a 12-inch stuffed pizza.

* Per serving · 4 servings · Values may vary.