Whole Wheat Pizza/Focaccia Dough October 16, 2014 11:59

Whole Wheat Pizza/Focaccia Dough
  • 2 1/2 Cups Warm Water
  • 1 Cup Whole Wheat Flour
  • 1 Cup White Flour
  • 1 Tbsp honey
  • 1/4 Cup Olive Oil or Garlic Olive Oil
  • 1 Tbsp Sea Salt
  • 2 Tbsp Saf Instant Yeast
  • 2 Tbsp Dough Relaxer
  • 2 Tbsp Italian Seasoning
In the Bosch with the dough hook, combine ingredients and mix thoroughly.  Continue to add fresh ground whole wheat flour until mixture cleans the sides of the bowl.  It should be soft but not stiky.  Knead until the gluten has developed, about 8 minutes.

Place in greased bowl, cover and let rise slowly until it doubles in size.  Form pizza crust on a bakers peel.  Top with favorite toppings.  Bake at 375 10-15 minutes or until golden brown.

Dough can be made ahead and kept in a plastic bag in the refrigerator for up to 2 days or in the freeqer up to two months.

Variations:
  • Fresh herbs
  • Sliced garlic
  • Chopped or sliced olives
  • Crisp bacon bits
  • Parmesan cheese
  • Sliced Green Onions
  • Carmelized Onions