In hopes of satiating a craving, I’ve been working on lightening up the standard pizza recipe by topping it with a reduced fat cheese, lean meat and veggies and of course adding some whole grains by starting with a whole wheat dough.
Yield: 2 thin 16″ pizza crusts
1 package active dry yeast
1 1/4 cup lukewarm water
1 1/2 cup whole wheat flour
2 cups all-purpose flour
1 Tbsp olive oil
1 Tbsp agave nectar
1/2 tsp salt
Proof yeast according to package directions.
In a food processor, add both flours, salt, prepared yeast, oil, agave and any remaining water. Pulse processor to combine all ingredients. Process until the dough begins to form a ball on the food processor blade. Remove dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until dough has doubled in size, about 45 minutes.
Punch down dough and transfer to a floured board. Knead briefly. Divide into two portions, forming each portion into round disk about 8 inches in diameter. Cover with plastic wrap and place in refrigerator for at least 2 hours or overnight.
If only making one pie, place second dough ball in plastic wrap inside of a ziplock bag and freeze for later use.