Whole Wheat Pizza Dough

1 pkg active dry yeast
1 tsp sugar
1 cup warm water
1 tbsp kosher salt
3 tbsp olive oil (plus a little more for rising)
3 cups whole wheat flour

In the bowl of a mixer fitted with a dough hook, dissolve the yeast and suger in the warm water until the yeast starts foaming (5-10 min). Turn on slow speed and add in the salt and 3 tbsp olive oil. slowly add in the flour a little at a time until all incorporated. Turn mixer to medium speed and mix until dough forms a ball. If the dough is sticky, add a pinch or two of flour. If it's crumbly or dry, add scant bit of water.
Turn out onto lightly floured surface and knead until smooth and somewhat elastic. Whole wheat doesn't get as elastic as white dough, so knead for about 2 minutes. Form into a ball and place into a metal or glass oiled bowl and cover with a damp towel. PLace in a warm spot to rise for about an hour, until doubled in size.
Turn out onto lightly floured surface and divide into 6 small balls, or 3 large balls.
Let the dough rest for 10 minutes.
At this point, you can either stretch them out and top them for cooking, or cover each ball in plastic wrap individually and freeze or refrigerate.
For baking, cook them on a pizza stone in a 500 degree oven for about 10 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user CHENIA.