Whole-Wheat Pizza with Kale

americastestkitchen.com

Kathy Martin Wood

subheading: Gather Your Ingredients:

1½ cups (8¼ ounces) whole-wheat flour

1 cup (5½ ounces) bread flour

2 teaspoons honey

¾ teaspoon instant or rapid-rise yeast

1¼ cups ice water

2 tablespoons cold-pressed extra-virgin olive oil

1¾ teaspoons salt

subheading: Before You Begin:

The pizza dough needs to proof for at least 18 hours before baking. If you do not have a baking stone, you can use a preheated rimless (or inverted rimmed) baking sheet, however the crust will be less crisp. Shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. We prefer to use our pizza dough, but you can substitute 2 pounds store-bought whole-wheat pizza dough (1 pound of dough per pizza). The pizza dough needs to proof for at least 18 hours before baking. If you do not have a baking stone, you can use a preheated rimless (or inverted rimmed) baking sheet, however the crust will be less crisp. Shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. We prefer to use our pizza dough, but you can substitute 2 pounds store-bought whole-wheat pizza dough (1 pound of dough per pizza).

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer