I love pizza, so when I finally found a whole wheat pizza dough recipe that isn't too dry or chewy, I was very excited. I will publish my favorite pizza recipe on the next post. This is from Clean Eating.
Regular instructions: Put the honey, 1/3 cup of water and yeast in a bowl and let it proof (sit undisturbed) for 10 minutes. Add the flour, gluten, salt and mix it together. Then add the rest of the water and 2 Tlbs of oil, and mix well. Let it rise in an oiled bowl until doubled in size.
Whichever way you make the dough, after it has risen once, punch down the dough, knead it for a few minutes and form it into a ball. Let it rise in an oiled bowl for 30 minutes. Roll out half of the dough for a medium pizza. You can freeze the remainder for up to 2 months or refrigerate it for about a week. When you want to reuse it, thaw it (if frozen) and bring it to room temperature before trying to roll it out.
Do not skip adding the gluten. It makes all the difference. I get mine in bulk, so I can buy just a little at a time.
Why? I have tried different whole wheat doughs, and they are either made with half white flour or they are dry. This is the recipe that taught me that gluten makes whole wheat dough elastic. I have since used it in different applications, like in cinnamon rolls, where I want the dough to be softer and more elastic. It takes time to make this recipe, but I can get two pizzas out of it, which is about what I go through in a month.