after having tried multiple pizza dough recipes and trying to modify them to include wheat flour, i have finally found one that is pretty good. not perfect yet, but good. recipe at bottom.
i keep trying b/c hubby really likes pizza at home. and i try to feed hubby food he likes b/c he does nice things for me like get digital tv.
lack of counter space means rolling out dough into a recognizable shape is a little difficult. and i know you're supposed to stretch the dough by hand, but i couldn't. it was too uneven when i tried it that way, so i started over again with the rolling pin. if you've got the skills to do it without a rolling pin, go for it.
top pizza with yummy things. we went with tomato sauce, mozzarella cheese, prosciutto, caramelized onions and arugula.
bake pizza at 500 degrees. we have no pizza stone, so i actually heat up the glass pyrex in the oven, then invert it and place the pizza on top (with parchment paper). we loved this pizza and will be making it again very, very soon!
whole wheat pizza dough
makes 4 small pizzas - we only needed half the dough for dinner for 2
1 1/2 cups warm water
2 tsp active dry yeast
2 tsp brown sugar
1 tsp salt
1 cup whole wheat flour
1 1/2 cups white flour
1/2 cup vital wheat gluten
mix the water, yeast and sugar together. once it foams, you know the yeast is good, then you can add the flour and salt and mix. i used the stand mixer and the dough hook. i let it go for a good while (about 10 min). walked away and watched tv and came back and checked on the dough. turn out dough into a greased bowl, let it rise, double in size and then it's ready to go. you can chill it if you want, up to 4 days. my dough kept on rising in the fridge, popped out of it's container, so be careful. the dough is supposed to taste better after a day or two, but we couldn't wait and had half of it for pizza the same night.