I realized the other night as I was making my standard pizza dough that I have blogged a lot about pizza but never gave credit to the dough itself. How foolish of me, right?
I used this recipe all the time. I love keeping pizza dough in the freezer as I often find myself using it if I'm in need for a quick dinner or when I have nothing planned (yes, sometimes that happens).
There are many recipes out there but I'm running on this motto "if it ain't broke, why fix it?" So I'll be sticking with this pizza dough unless you can convince me otherwise.
Of course this great recipe comes from Martha! Did I mention it's whole wheat? Must mean it's better for you, right?
1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)
1.Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
2.In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
3.Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
4.Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
5.Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.