Whole Wheat Pizza Dough


1 ½ packets active dry yeast
1 cup warm water
2 cups all-purpose flour
1 cup whole wheat flour
¼ c wheat germ
1 teaspoon salt
1 t sugar or honey
olive oil
Dried herbs optional


In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

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