1 cup warm water (between 100°-110°F)
2 1/4 teaspoons (or 1 packet) active dry yeast
1/2 teaspoon granulated sugar
1 teaspoon salt
3 tablespoons olive oil
2 cups white whole wheat flour (If using white flour, you will need about 3 cups, and whole wheat about 1 1/2 cups)
- Measure water, yeast and sugar into a bowl or stand mixer and allow to sit until it’s active and foamy. Usually about 5 minutes or less. If it doesn’t, your water may have been too hot or cold or your yeast may be old.
- Add salt, oil, and flour to the mixing bowl. Attach the dough hook to the stand mixer. Mix until the ingredients are combined. The mixture should come together into a ball that is just a bit sticky. If it’s not stick add a tiny bit of water, if it’s too sticky add flour.
- Allow dough to rise. Times will vary. I use a pizza stone to cook my pizza, so I only let the dough rise about 20 minutes.
- When ready to make pizza: turn out dough onto a lightly floured surface and roll into pizza shape.
- Preheat oven to 500°F. Place pizza stone in the oven while the oven is preheating.
- Cook for approximately 7 minutes, or until crust is golden brown.
- When pizza is done, I usually like to rub a little bit of butter into the hot crust to make it more moist. Then I sprinkle Italian seasoning on it.