Come on, super easy! I did it with a new recipe, because I can never find a dough that really wins me over. This ones good.
Whole Wheat Pizza
Makes Two 14-Inch Crusts -OR- One 14-inch Deep Dish Crust
2 envelopes Fleischmann’s Active Dry Yeast
1 1/4 cups water (100º to 110°F)
1 3/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup corn oil
cooking spray ( I didn’t grease, never do actually I just put cornmeal down it works great for me!
1. Combine yeast and warm water in liquid measuring cup and set aside.
2. Combine flours, sugar, and salt in a large mixing bowl. Pour in yeast mixture and corn oil; mix until dough forms.
3. Knead on clean surface with lightly oiled hands OR continue mixing in stand mixer with dough hook for 3 minutes.
4. Shape dough into ball and place in bowl sprayed with cooking spray. Spray top of dough and cover with plastic film; let rise in a warm place for 30 minutes or until doubled in size.
5. Punch dough down; use to make thin-crust or deep-dish pizza.
To Make Thin-Crust Pizza:
Grease or use cornmeal on TWO 14-inch pizza pans or baking sheets. Divide dough in half; roll each half on a lightly floured surface into a 13-inch circle. Transfer to pans. Do not let rise. Bake in a pre-heated 400°F oven for about 10 to 12 minutes or until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 10 to 15 minutes more or until bubbly.
To Make Deep-Dish Pizza:
Grease or use cornmeal on a 14-inch pizza pan or baking sheet. Place dough in center of pan. pat dough into pan and build up edges to form a rim about 1/2-inch tall. Let dough rest in pan about 15 minutes, until slightly puffy. Bake in a pre-heated 375°F oven for 15 to 20 minutes, until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 12 to 20 minutes more or until bubbly.
Note: Dough may be frozen. Freeze each half separately in freezer bags lightly coated with cooking spray for up to one month. Thaw in refrigerator 8 to 12 hours or at room temperature 2 to 3 hours. Dough does not have to rise again after thawing.