Ingredients

The following ingredients have 4 Servings
  • 500 grams whole wheat flour (3¼ cups )
  • 1 teaspoon active dry yeast (4 grams)
  • 1¾ cups water (separated, room temperature)
  • 1½ teaspoons salt
  • 1½ tablespoon olive oil (extra virgin)

Instruction

  • Whisk the yeast and the flour together in a large bowl.
  • Add 1¼ cup of the water and combine roughly together with a sturdy wooden spoon. The dough will have a “ragged” look. Let it stand for about 1 minute for the flour to hydrate.
  • Add the rest of the water (½ cup) along with the salt and the oil.
  • Mix together until there are no visible streaks of flour.
  • Cover and leave at room temperature, in a draft-free area, for 1 hour.
  • Then, refrigerate the dough for 24 -36 hours.
  • When ready to use the dough, remove from the refrigerator, leave at room temperature for 1 hour.
  • After 1 hour, fold it over itself a few times and shape it into a ball.
  • Then place the ball of dough in a pizza pan that has been greased with about 1 teaspoon of butter followed by 1 tablespoon of olive oil.  
  • Lightly oil the surface of the dough and allow it to rest for 2 hours.  After this waiting period, the dough should easily stretch out.
  • With lightly oiled fingertips, begin to push and gently poke at the dough, stretching it as you go along (I have a small bowl filled with about 1 teaspoon of oil). Remember to dip your fingers in the olive oil as you are “pushing” the dough into place.
  • When you are finished stretching the dough, the top will have a very thin layer of oil.
  • This healthy pizza dough is now ready for your favorite toppings.