This recipe will provide healthy, rich pizza dough for two 14” thin-crust pizzas. Our video and instructions vary slightly from the version in the magazine, however both will deliver delicious dough and an amazing pizza.
2 ½ cups all-purpose whole wheat flour*
¼ cup wheat bran
¼ cup ground flax seeds*
½ tsp. dry organic oregano*
½ tsp. sea salt (or regular salt)*
1 ½ cups warm water
1 tsp. raw sugar (or white sugar)*
2 tsp. dry active yeast*
½ cup extra virgin olive oil*
Combine 2 cups flour (keep the additional ½ cup for later use) with wheat bran, ground flax seeds, oregano, and salt. In a separate cup, mix the warm water and sugar, and add the dry active yeast. Let the mixture sit until the yeast is activated. Combine the activated yeast with the flour mixture, kneading it into a soft dough. If needed, use part of the remaining ½ cup flour to help form your dough. Let the dough rest in a warm place for about 10-15 minutes.
When the dough has doubled in size, re-knead the dough on a working surface, cut it in half, knead it again, and let it rest for 5 minutes. Roll out the pizza dough into two 14” pizza crusts, and put them in well-oiled round baking pans.
Top the pizzas with your favorite toppings, and bake at 370 degrees for 20-25 minutes.