Whole Wheat Thin Crust Dough for Grill
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
Gently stir yeast into warm water and add sugar. When mixture becomes foamy, transfer to a large bowl and add olive oil. Sift in flours and salt and begin mixing slowly in one direction. When a soft dough forms, knead with floured hands until smooth and elastic (about 6-8 minutes).
Brush kneaded dough with olive oil and let rise for 20-30 minutes in a warm place. If you want more flavor, let rise for up to an hour loosely covered. After rising, punch dough down and divide into two portions.
The two portions may, at this point, be wrapped in plastic and stored in the refrigerator for up to three days.
When you are ready to continue, make sure dough is at room temperature and place portions on baking sheets. Stretch or roll until ¼” thick, or thinner if you so choose. Be careful with super thin doughs because the less substance you have to work with, the harder it will be to maneuver once on the grill.