Whole wheat Pizza dough

350 grams Wheat flour, white, all-purpose, unenriched
1 cup Whole Wheat Flour
500 grams Wheat flour, white, bread, enriched
1 tsp Active Dry Yeast (by GRTMOMX3)
550 mL Water, tap
35 gram(s) Barley malt (by DEUSMACHINA)
20 grams Brown Sugar
20 grams Salt

This dough can stay in the refrigerator an used in 4-5 days. It is best to keep every time 100 grams of dough to use next time as a starter dough together with dry yeast; it will rocket the taste! If you don't have malt, you can substitute with 2 tbsp of whole wheat flour and 1 tbsp of honey.

Fill a large plastic bowl with 550ml of water in room to warm temperature. Add sugar and yeast. Add whole wheat flour, Barley malt and the bread flour. Mix in dough mixer or by hand for 5 minutes. You will have a pulp like dough. Cover with towel and leave in a warm place 25-28 deg. Celsius to ferment. After 1 hour add white flour and salt. Knead for 10 minutes. Cover with towel and leave it rest for 30 minutes. Divide in 3 and knead every piece for 5 minutes. Lightly put some olive oil on every piece of dough and put them back in the bowl. Cover with the towel and let it ferment for 2-3 hours in a warm place (25-28 deg. Celsius). The oven with the light on might be a nice place. After that you can use your dough, or place it in the refrigerator. It is best to use the dough next day; the taste ought to be much better. One piece of dough is good for an oven tray, making a medium thickness pizza. To open the dough use thin semolina or corn flour. Preheat oven good to 250 deg. Celsius. Bake in middle rack for 10 minutes only! Enjoy

Serving Size: 16 pieces