Whole wheat flour gives this pizza dough a hearty flavor and a chewy yet crisp texture. This recipe makes enough dough for two large pizzas, so you can top one for the adults and let the kids have a go at the second one, or freeze it for later. Just add pizza sauce, mozzarella cheese, and all your favorite toppings. Chowhound uses this in our easy margarita pizza recipe.
Game plan: The dough can be made through step 4, covered with a clean, damp dishtowel or plastic wrap, and refrigerated until ready to use (up to 2 days). When you’re ready to make your pizza, let the dough come up to room temperature covered in the bowl, about 30 minutes, then proceed with step 5.
To freeze the dough, prepare it through step 4, wrap it tightly in plastic wrap, place it in a zip-top plastic bag, and freeze for up to 2 months. When you’re ready to make your pizza, unwrap the dough, place it on an oiled counter, and cover with a clean, damp dishtowel or plastic wrap. Let it come to room temperature, about 2 hours, then proceed with step 5.
Click here for six healthier homemade pizzas, all made on whole wheat crusts.
Cinco de Mayo
