This is a terrific, easy, no-hassle recipe and fantastically more tasty than any freezer-dough pizza I’ve ever had. Yeast recipes can seem daunting, but this recipe only requires a little bit of forethought to mix it all together before you want to eat.  The actual “hands-on” time is fewer than five minutes. This dough recipe is courtesy of my neighbor and friend Marcia, who is a fantastic chef!

Ingredients:

1 cup luke-warm water
2 + 1/4 teaspoons dry active yeast
1 cup whole wheat flour
1 + 1/2 cup white flour
2 tablespoons olive oil
1/2 teaspoon sea salt

Directions for the Dough:

1. Heat water until luke-warm, about 110 degrees.  Dissolve yeast in water, stirring with a fork until incorporated.

2.  In a separate bowl, mix flours and salt.  Add approx. 1 cup of flour mixture to the yeast liquid.  Add olive oil and thoroughly mix.  Then add the rest of the flour mixture and mix until incorporated.

3.  Let dough sit under a damp cloth for approximately an hour until the dough has doubled in size.  Preheat oven to 500 degrees.

4.  After the dough has risen, grease the pizza pan with olive oil.  Lift dough out of the bowl (it will immediately shrink down).  Use your hands to spread the dough into a circle, covering a baking sheet or pizza peel dusted with cornmeal.

5.  Add desired toppings directly on top of the dough.  Transfer to the oven or to a baking stone and bake for 12-15 minutes until crispy around the edges.

Diet Notes: Vegan, nut-free

30 Nov This entry was published on November 30, 2008 at 5:19 pm. It’s filed under Bread, Main Dish, Nut-Free, Vegan and tagged artichoke, asparagus, five minute pizza dough, garlic, nut free, onion, pesto, pizza, pizza dough, sun-dried tomato, tomato, tomato sauce, vegan, vegan pizza dough, whole wheat flour, whole wheat pizza dough. Bookmark the permalink. Follow any comments here with the RSS feed for this post.