Whole wheat pizza dough

Whole wheat pizza dough.

3 1/2 cups 100% whole wheat flour and approx 1/2 cup for dusting (you can change flour for regular or half and half)
2 teaspoons of raw sugar
1 tablespoon of extra virgin olive oil
1 teaspoon of table sea salt
1 tablespoon of active dry yeast
1 1/2 cups warm water approx 110 degrees
3 tablespoons of ground flax seed*optional


Lets Begin
Add 1- 1/2 cups luke warm water (110 degrees) to a medium sized bowl
disolve 2 teaspoons of raw sugar in the luke warm water
Sprinkle the 1 tablespoon active dry yeast on top of the water mixture
Set a timer for 6 minutes

After about 5 minutes the water mixture should foam up, letting you know the yeast was active.

Next we will stir in the the salt and olive oil into the yeast mixture
Now stir in the 3 1/2 cups of whole wheat flour
and 3 tablespoons of ground flax seed
Mix the ingredients untill the dough starts to come together and then dump the dough onto a floured board or flat surface (I flour my surface with whole wheat flour also)
Knead and fold the whole wheat pizza dough for a few minutes until all the whole wheat flour is absorbed, If the dough is a little sticky add a pinch more flour, now you will want to roll the whole wheat pizza dough into a smooth ball and place it into a medium to large sized oiled bowl (olive oil) turn to coat the dough, cover with a kitchen towel and let sit for an hour in a warm place. (I sit the bowl of dough on top of a small bowl filled with warm water, works great, or turn on oven at 175 and put the bowl on the open door!)

After about an hour, for this whole wheat pizza dough recipe, we will dump the dough onto a clean floured surface and cut the wheat pizza dough with flax seed in half and separate into two oiled bowls, cover for an additional hour. This will make 3 - 4 thin pizza crusts which is what I recommend.

Roll the dough! Pre heat the oven to 425 degrees F (220 degrees C)
Flour your board or flat surface and Take 1 whole wheat dough ball and press it into a flat circle with your fingers working from the center out in a circular motion
Next roll the dough with a rolling pin evenly until you reach your desired size (I use a 16" pizza pan and make it super thin, If you want it a little thicker use a standard 12" pan or pizza stone)
If using a 16" pan for a super thin crust you will have to carefully drape the whole wheat pizza dough over your fists and gently stretch, be careful not to rip a hole in the dough. If you got skills you can also throw it up in the air spinning and catch it over your fist. Once the wheat dough is to the proper size, a little larger than the pizza pan or exact size of a pizza stone, gently place the dough onto the pan. (you can oil, or non stick spray your pan)