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Whole Wheat Pizza Dough

PujPuj Posts: 615
edited 10:54AM in Baking
• 2 &#189  Cup warm water - 105F to 115F
• 4 tsp active dry yeast ( ¼ oz. package plus 1 tsp)
• 4 Cup unbleached white flour
• 2 Cup whole wheat flour
• 2 1/6 Tbs honey (2 tbsp plus ½ tsp)
• 1 Tbs fine sea salt
• 1 &#189 Tbs olive oil

InstructionsProof the yeast in 1 cup of warm water. Disolve the honey in the water and yeast mixture and let the yeast proof. Mix the white unbleached flour and the whole wheat flour in a large mixing bowl. Place 3 cups of flour in the mixer's bowl and add the yeast, water and honey mixture. Slowly add the olive oil, remaining 1 ½ cups of water, sea salt and remaining flour. Let the dough hook work for you to get the dough into a tacky-feeling ball. Remove the dough ball from the bowl and knead 3 to 5 minutes until smooth. Place the dough ball in a plastic container with the lid on for 1 to 1 ½ hours until doubled.Punch down the dough ball, remove the ball from the plastic container and let the dough rest for about 10 minutes. Divide into 5 equal pieces, put each piece into a plastic food storage bag and place into the refrigerator for 3 to 5 hours until the dough has doubled (Bags with twist ties are preferred but a &#034zip-lock&#034 bag will work just as well). Remove the dough from the refrigerator and bring each ball to room temperature (1 to 2 hours). You're now ready to shape the dough, put your favorite toppings on and make the pies.Baking the pies follows a common method with the BGE. Use your indirect heating setup (fire bricks, plate setter, pizza stone etc.)and bring the dome temperature to 520F to 550F. Allow the pizza stone to heat uniformly for 30 to 45 minutes. Prepare your pizza, place it inside the egg and bake for 7 to 9 minutes. EnjoyNotesNumber of Servings: Time to Prepare:
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