Whole Wheat Thin Crust Dough for Regular Oven
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- Cooking Time: -
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- Yield: 8 servings
Pour sugar into warm water and stir a few times to dissolve slightly. Sprinkle in yeast and stir lightly to combine. Cover and let stand 5-10 minutes or until top becomes foamy. Pour yeast mixture into a large bowl and add flours and salt. Drizzle in olive oil. Using a spatula or wooden spoon, combine ingredients until they come together into a soft ball. Knead dough on floured board for 6-8 minutes until you have a somewhat stiff but smooth and elastic texture.
Oil a large bowl with olive oil and place dough inside. Turn lightly to coat dough on all sides to prevent creating a dry skin during the rising process. Cover with plastic wrap or a damp tea towel and let rise in a warm place for 20-30 minutes or up to 1 hour.
When dough has risen sufficiently, punch down and turn out onto floured board. At this point you can store your dough covered in plastic in the refrigerator for up to three days. When you plan on using your dough, make sure to let it return to room temperature before working with it.
To continue working and use your dough right away, split in half and spread into dough rounds about ¼” thick on baking sheet.