Multigrain Pizza Dough

After numerous failed attempts at making pizza dough, I have finally come up with an absolutely fabulous, and semi-healthy, recipe.  AT LAST!!!  I'm sure you can relate...

So the story is, my dear friend sent me one that she had tried but I totally had to tweak it because I always have to use at least some whole wheat flour in any bread recipe.  Therefore, this is a combination of recipes that I have arrived at and really think is great.  It has been approved by the hubby and additional pizza dough critics.  The recipe below is for one large pizza.

Partygoers:

• 1 cup AP (all purpose) flour
• 1 cup whole wheat pastry flour (Yes, it has to be pastry flour.)
• 2 t granulated sugar
• 1 t salt
• 1 T dried rosemary
• 1 t dried oregano
• 1/2 t dried basil
• 1 pkg active dry yeast
• 1 cup warm water
• 2 T EVOO

How to have fun at the party:

1. Measure out your warm water and add the packet of yeast.  Mix together and let stand for 10 minutes or until creamy and frothy looking.
2. Get out your mixer.  I mean the big guns.  Attach the bread hook.
3. Dump the dry ingredients into the bowl.
4. When the yeast mixture is creamy/frothy, add the EVOO and the yeast mixture.
5. Mix/beat until combined.  Do not beat crazily after all ingredients are incorporated.  Less is more here, people!
6. Turn off your mixer.  Remove the bowl and cover with a kitchen towel and let rise for a minimum of 30 minutes.  Your dough should have doubled in size.

You can use this immediately, after kneading the dough out a bit, or, you can stick the dough in the fridge in a Ziploc bag and use later that week.  Which is what I like to do.  If the pizza dough has time to rest it will listen to you a little bit better when you're rolling it out.

Side note, if you're not a multigrainer, you can use 2 cups of AP flour.  It won't harm anything... besides your waistline, that is.

I hope you love it as much as we do!  And who knows, maybe this is the last pizza dough recipe you ever try!!

CKC