This recipe delivers a robust, whole wheat dough that strikes the perfect balance between elasticity and heartiness. Ideal for Mediterranean-style flatbreads or savory pies, the combination of white and whole wheat flours creates a tender yet substantial crust. The natural sweetness from the sugar helps activate the yeast, ensuring a reliable rise, while the olive oil adds richness and a subtle flavor depth. This dough is incredibly versatile; it can be shaped into individual personal pizzas, a large family-style pie, or rolled thin for crispy flatbreads. It’s a fantastic base for any number of toppings, making it a wonderful centerpiece for casual dinners or potlucks. Simple to prepare with pantry staples, this dough requires patience for rising but rewards you with a delicious, homemade texture that store-bought alternatives simply cannot match.
Pie
Description
This recipe delivers a robust, whole wheat dough that strikes the perfect balance between elasticity and heartiness. Ideal for Mediterranean-style flatbreads or savory pies, the combination of white and whole wheat flours creates a tender yet substantial crust. The natural sweetness from the sugar helps activate the yeast, ensuring a reliable rise, while the olive oil adds richness and a subtle flavor depth. This dough is incredibly versatile; it can be shaped into individual personal pizzas, a large family-style pie, or rolled thin for crispy flatbreads. It&# 226;ÂÂs a fantastic base for any number of toppings, making it a wonderful centerpiece for casual dinners or potlucks. Simple to prepare with pantry staples, this dough requires patience for rising but rewards you with a delicious, homemade texture that store-bought alternatives simply cannot match.Ingredients
Directions
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Dissolve sugar in warm water and add yeast.
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Stir gently until dissolved and let stand until the yeast foams slightly, about 5 minutes.
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Combine 3 cups of the flour and salt in a large bowl.
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Pour in the yeast mixture and olive oil.
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Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky.
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Continue kneading until the dough is smooth and elastic, about 10-15 minutes by hand.
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Shape dough into a ball and place in an oiled bowl, turning the dough to coat it with the oil.
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Let rise until doubled in bulk, 45 minutes to 1-1/2 hours, depending on the yeast and temperature.
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Punch down the dough and shape into 1 or 2 pieces.
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Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin crust.
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For a lighter crust, let the dough sit for a half hour after shaping before adding toppings.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 646.1kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 2.6g13%
- Cholesterol 0.0mg0%
- Sodium 4882.7mg204%
- Total Carbohydrate 109.1g37%
- Dietary Fiber 12.7g51%
- Sugars 4.4g
- Protein 18.1g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields enough dough for one large (16-inch) pizza or two small (12-inch) pizzas.
Ensure water temperature is between 110-115 degrees F to activate the yeast without killing it.
If the dough feels too dry during kneading, add water one teaspoon at a time. If too sticky, add flour sparingly.
Store leftover dough in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
