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Whole Wheat Picnic Pizza Dough

Yields1 ServingPrep Time1 hr 35 minsCook Time20 minsTotal Time1 hr 55 mins

This whole wheat pizza dough is thick crust - like a focaccia. Stuff it with prosciutto, sweet figs and nutty pesto for a delicious treat!

Whole Wheat Picnic Pizza Dough

For the Yeast Mixture:
 1 cup warm water
 1 cup bread flour
 1 package active dry yeast
For the Bread:
 1 cup warm water
 2 tsp salt
 3 tbsp Colavita Extra Virgin Olive Oil
 3 cups Bread flour
 2 cups Whole wheat flour
 Extra water (if needed)
 Kosher salt
1

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.

2

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.

3

Now, turn it out onto a floured surface and finish kneading by hand.

4

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.

5

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.

6

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.

7

Apply your toppings, or bake it plain with a little Colavita Olive Oil and sea salt.

8

Bake for 25 minutes, rotating the pan halfway through. Remove from the oven and allow to cool 10 minutes before slicing.

Nutrition Facts

Servings 1