Try chef Curtis Stone's recipe for Wheat Pizza Dough, a component of his savory Prosciutto and Portobello Mushroom Wheat Pizza . Get more recipes from his menu !
Servings: Makes 3 balls of dough (8 ounces each)
  • 1/4 ounce dry or fresh yeast
  • 1 tsp. honey
  • 1 cup warm water (110 to 115°)
  • 2 cups all-purpose flour
  • 1 cup wheat flour , plus more for dusting
  • 1 tsp. kosher salt
  • 1 Tbsp. extra-virgin olive oil , plus more for brushing
  • Directions
    In a small mixing bowl, combine yeast, honey and warm water and mix to dissolve. Allow mixture to sit at room temperature for 5 minutes.

    In a large mixing bowl, combine the flour, salt, oil and yeast mixture. Mix until all ingredients are fully incorporated, and then remove dough to a floured (wheat flour) work surface. Knead for 5 to 8 minutes or until the dough is smooth but firm.

    Place dough in a mixing bowl and cover bowl with a warm, damp cloth and set in a warm spot for 30 to 40 minutes or until dough has risen to almost 1 1/2 times its size.

    Divide the dough into 3 evenly sized balls (about 8 ounces each), and pull the sides of each ball down and tuck into the bottom of itself. Then, roll the dough under your hand until the top is smooth and has regained slight firmness.

    Place the balls of dough back into the same bowl, rub lightly with oil and cover with a warm, damp cloth, and let rise for an additional 15 to 20 minutes in a warm spot. Pound the dough on a floured work surface and reform into balls.

    Brush with a little olive oil and refrigerate covered until ready to use for up to 2 days. Dough will also keep in freezer for up to 2 months if tightly wrapped in plastic wrap.


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