Whole Wheat Pizza Dough

I had been looking all over for a good pizza dough recipe ever since we left NYC.  I didn't have much luck for the longest time, until now.  This one has been adapted from a few different recipes.  And I think I've finally mastered it.  

 

Ingredients

• 3 cups bread flour, plus more for rolling (Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
• 1 cup of whole wheat flour
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Directions

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
• While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.
• If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.
• If the dough is too dry, add additional water, 1 tablespoon at a time.
• Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
• Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Notes:
*You can freeze this dough as well, if you want to prep a few batches at once.
*This dough rises and will be thicker than it appears in your pan.

*To make the pizza, just top it how you'd like and bake at 450 (425 for pizza stones or dark pans) for about 10-15 minutes, or until cheese is lightly browned on top.