Whole Wheat Thin Crust Dough for Convection Oven
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- Cooking Time: -
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- Yield: 8 servings
Lightly stir yeast and sugar into warm water and let sit until foamy (5-10 minutes). Stir in olive oil and add mixture to flours and salt. Mix with your hands until you have a soft dough. Knead dough for 6-8 minutes adding flour as needed to avoid sticking.
When dough is smooth and stretchy, lightly coat with olive oil and let rise 20-30 minutes. You may let your dough rise for up to an hour if you want to further develop the flavor of the yeast and gain a chewier texture.
After your dough has risen you may cover and store it in the refrigerator for later use or continue directly to rolling it into crusts. Stored in the refrigerator, you dough will keep for up to three days.
In order to continue with your dough, separate into two sections and roll into crusts about ¼” thick. You may knead or stretch the dough by hand if you choose but a rolling pin can help you achieve super thin, evenly spread results.