100% Whole Wheat Pizza Dough - yeast

Method

• In a 2-cup measuring cup or a medium bowl, mix together the yeast, sugar and water, and let stand for about 10 minutes until the yeast are activated.
• In a large mixing bowl with an electric mixer, add the whole wheat flour, gluten flour, salt, olive oil and yeast mixture.
• First using the mixing attachment mix unti well blended, then change into the kneading attachment, and knead the dough until elastic and smooth under low speed, 3 to 5 minutes.
• Turn the dough onto a working surface or cutting board, knead it for a few more times.
• Coat the large bowl with cooking spray, place the dough into the bowl, cover with a plastic wrap or a clean and damp kitchen towel and put the bowl in a warm and draf-free place for about 1 hour until doubles the volume.
• Punch dough down and turn onto the cutting board, knead a few times.
• Divide the dough into six equal portions.
• Knead them into six balls.
• Put them onto a baking sheet with some cornmeal sprinkled.
• Cover with a damp kitchen towel.
• Work on one at a time, roll each ball into a 8-inch in diameter round, or any shape your prefer, such as long flat-bread looking, rectangular, or square.
• Place the rolled dough onto another baking sheet with cornmeal sprinkled, and cover.
• Repeat until all the balls are finished, and let the rounds stand for another 20 minutes.
• Ready to make your favorite pizzas.
• Note: Freeze the rounds individually first, when they are frozen, put them in a zip-lock bag for up to a few months.
• Every tome when you want to make a pizza, take each of them out of the bag, and defrost them separately.