Pizza Dough

1. 1

   In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes.

2. 2

   Stir in the salt, whole wheat flour and 1 tablespoon of olive oil.

3. 3

   Gradually add 2 cups of the all-purpose flour, stirring with a wooden spoon until the dough is fairly stiff.

4. 4

   Turn the dough out onto a well-floured work surface and knead, gradually adding as much of the remaining all-purpose flour as necessary, until it is smooth, elastic and no longer tacky, 5 to 6 minutes.

5. 5

   Transfer the dough to a lightly oiled bowl and brush the surface with olive oil.

6. 6

   Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in bulk, 1 1/2 to 2 hours.

7. 7

   Punch down the dough and knead it lightly, then return it to the bowl.

8. 8

   Cover the bowl and let the dough rise again until doubled in bulk, about 45 minutes.

9. 9

   Punch down the dough again and use or refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.