Whole Wheat Pizza/Calzones

I've been trying for a while now to find a good, quick pizza dough. Cory and I prefer thin crust pizzas, and the ones I had found were just way too doughy. Finally though, I think I've found a great one! It comes together really quickly and it's whole wheat, making it both healthier and more flavorful.

This dough makes enough for 2 large pizzas, or 1 large pizza and 1 medium calzone, or 2 medium calzones. Whichever you prefer. =)

From Andrea's Recipes

Ingredients:

• 1 c. whole wheat flour
• 1 c. all-purpose flour
• 2-1/4 tsp. (1 packet) quick-rising yeast
• 1 tsp. salt
• 1/2 tsp. sugar
• 3/4 c. hot water
• 1 Tbsp. extra-virgin olive oil
• Pam spray
• Coarse cornmeal or flour for rolling the dough

Directions:

**Note: these directions are for a baking sheet. The original recipe recommends a pizza stone, but alas, I don't have one. (tear.)**

• Combine the flours, yeast, salt and sugar in the bowl of a stand mixer. Stir with the paddle attachment until combined.
• Combine the hot water and olive oil and with the mixer on low, gradually pour the wet ingredients into the dry until it forms a sticky, foamy ball. Add more water if the dough is too dry; add more flour if the dough is too wet.
• Increase the mixer speed and knead for 1-2 minutes.
• Spray the mixer bowl with Pam so that the dough won't stick to the sides, then cover with a towel or saran wrap and let rest for 10-20 minutes.
• Preheat the oven to 500 degrees or the highest setting.
• Sprinkle flour or cornmeal on your hands, a rolling pin, and your work surface, then roll out the dough to a 12-13" circle. Mine was a bit bigger since we like very thin crusts.
• Top the pizza/fill the calzone with whatever you like. I made a pepperoni pizza for Cory and a pesto mushroom calzone for myself.
• Bake for 10-13 minutes (the pizza was ready after 10, the calzone took an additional 2).

The lumps are the mushrooms, not air pockets! The crust was a beautiful light golden brown.

Verdict:
This dough was wonderful! It was crunchy without being too dry or crusty and much more flavorful than white dough, probably due to the use of both whole wheat and AP flours. It also held up well to reheating, and since my calzone was pretty big, that was essential!