This whole wheat pizza dough is thick crust - like a focaccia. Stuff it with prosciutto, sweet figs and nutty pesto for a delicious treat!
In a large bowl, sprinkle the yeast over the 1 cup of warm water (about 80°F). Let the mixture stand 5 minutes—it should start to foam and bubble.
Add the remaining water, flour, Colavita Olive Oil and salt to the yeast mixture and mix it all together well. You can use a standing mixer or a food processor for this. Continue mixing until it is smooth - about 8-10 minutes.
Now, turn it out onto a floured surface and finish kneading by hand.
The dough should be slightly tacky. If it’s too sticky, add in a touch more flour a tablespoon at a time. Transfer the dough to an oiled bowl. Cover it and let it rise for 1½ - 2 hours.
Punch down the dough (this is called degassing) and turn it out onto a lightly oiled 9x13 pan. Press the dough out to fit the pan and let it rise, covered with plastic wrap, for 30 minutes.
After the 30 minutes, press the surface of the dough with your fingertips to make little dimples on the top. During this time, preheat your oven to 425°F.
Apply your toppings, or bake it plain with a little Colavita Olive Oil and sea salt.
Bake for 25 minutes, rotating the pan halfway through. Remove from the oven and allow to cool 10 minutes before slicing.