Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a Authentic dish, wheat pizza dough. It is one of my favorites food recipe. This time, I will make it a bit tasty. This will be really delicious.

Wheat pizza dough is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Wheat pizza dough is something that I’ve loved my entire life.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook wheat pizza dough using 6 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Wheat pizza dough:

1. Take 1 tsp White Sugar
2. Get 1 1/2 cup Warm Water
3. Take 1 tbsp active dry yeast
4. Make ready 1 tbsp Olive Oil
5. Prepare 1 tsp salt
6. Make ready 3 1/2 cup Whole Wheat Flour

Do note that I have used a stand mixer to knead the dough, but its also easy to knead the dough with hands. Just make sure that the dough is kneaded till smooth, soft and supple. EatingWell To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. If using frozen dough, thaw in the refrigerator.

Instructions to make Wheat pizza dough:

1. Dissolve yeast and sugar in bowl in warm water. Add olive oil. Add salt. Add flour. Knead until all flour is absorbed. Place in greased bowl. Flip over so top of dough is greased.
2. Bake at 500°F for 5 minutes. Add toppings and reduce oven temp to 425°F and bake an additional 10 min or till desired doneness. Enjoy!

Whole wheat flour yields dough with just a hint of nutty wheat flavor. All-purpose flour works well if that's what you have on hand. In a large bowl, combine lukewarm water, yeast and honey. Add in the olive oil, whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball.

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