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Makes 32 servings


  • 1 ¾ cups lukewarm water (120-130 degrees Fahrenheit)
  • 2 ¼ tsp. active dry yeast
  • 1 ½ tsp. salt
  • 2 Tbsp. olive oil
  • 2 cups whole wheat flour*
  • 2 cups bread flour or all-purpose flour


Measure the warm water into measuring cup. Sprinkle the yeast over the top. Let it sit like this for five minutes as the yeast starts to froth. Once the yeast looks frothy, combine the salt, olive oil, flours, to the water and yeast and mix together with a spoon. Mix until it gets too difficult to stir with a spoon.

At this point you will scoop the dough onto a floured surface and start the kneading process. Knead dough for about five to seven minutes, or until the dough goes from feeling wet and sticky to a smoother consistency. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, about one and a half to two hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. (Note: if you are freezing one of your doughs, you can wrap it in plastic wrap at this point and place it in the freezer.) Form each piece of dough into a smooth, round ball. Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with flour. Shape the dough with lightly floured hands and rolling pin to about 14 inch diameter size pizza. Top as desired and bake on middle rake for nine to 10 minutes. Remove the crust from baking sheet and place on the very bottom rack until the crust is golden brown, and cheese is bubbling, about three to five minutes.

Cool on cooling rake for five to ten minutes and then slice into 16 pieces.

*Note: test recipe used Wheat Montana Farms & Bakery, Prairie Gold Premium 100% White Whole Wheat Flour.

Nutrition analysis per serving (does not include additional toppings): 80 calories, 1g fat, 2g protein, 15g carbohydrate, 2 g fiber, 110 mg sodium

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