- 2 packages active dry yeast
- Cornmeal for rolling out 12 inch circle
- 3 1/2 Cups cups white whole wheat flour
- Whole wheat flour for dusting
- 2 Teaspoons raw brown sugar
- 3/4 Cups nonfat or soy milk (110-115 F.)
- 1 Tablespoon olive oil
- Olive oil spray
- 1 Teaspoon salt
- 3/4 Cups cup water (110-115 F)
Dissolve yeast in a small bowl with water. Allow to sit for 10 minutes.
Place flour, raw brown sugar, and salt in a bowl and mix well (you can use a mixer with a dough hook or you can do it the old fashioned way, by hand). Slowly add milk, yeast, and oil while mixing, until dough comes together in a ball.
Sprinkle flour on table top and place dough on work surface. Knead until dough is smooth, about five minutes. Spray a large bowl with olive oil spray. Place dough in bowl, cover with plastic wrap, and allow to sit in a warm place until dough doubles in size, about one hour. Punch dough down, and allow to rise again, about 30 minutes.
Split dough into four balls. Each will make a 12 inch pizza. Sprinkle your work space with the cornmeal. Roll the dough out and stretch into a 12 inch circle. If you own a pizza paddle, sprinkle the paddle with cornmeal and transfer the rolled out dough onto it or place pizza dough on a cooling rack. You’re ready to start loading it up with the good stuff!