Whole Wheat Pizza Dough is a great way to introduce kids to cooking, while creating a healthier version of a family staple.
Heat oven to 425 F.
Bake 10-15 minutes.
If you use a different brand of yeast, you’ll need 1 tablespoon or ½ ounce of dry active yeast.
In the spices section of my local grocery store, I found organic garlic flakes in a little mill so we ground up the garlic for the recipe.
I like to bake my pizza on a pizza stone. If you don’t have a pizza stone, you can use a baking sheet sprinkled with a little semolina flour or lightly brushed with a high-heat oil. I leave the pizza stone in the oven while it heats up to 425°F and let it warm for an additional 30-45 minutes if I have time. You do not have to do this with a baking sheet. Before I top the pizza dough, I typically par-bake it by baking it for two minutes, removing it from the oven and then flipping over the dough so the topping side gets a little cooked before I top it. Then I add my chosen toppings, put it back into the oven and bake for an additional 10-15 minutes.