Whole wheat pizza dough recipe?

Question

Has any one got any really good recipe for a whole-wheat pizza dough/base? We love pizza in my house but I'm loathe to feed everyone shop-bought stuff because you just don't know how old everything is before it even gets to the pizza, let alone my trolley.
I'm going to make batches and freeze them. Metric measurement preferred if possible. Thanks!

Answer 1

Not sure if this is what you want, but I use the same dough as I use when I make bread, then add some olive oil.
I use about 25 g fresh yeast to 1k wholemeal flour.
About 1 lt warm water
1 tsp salt or according to taste
With dried yeast I think it's a tbsp.
You may need more water, you want to end up with a dough that is light and spongy, but not too wet.

Cream the yeast with a tsp sugar, add .500 lt warm water, when frothy, add half the flour, then leave to rise.

Add remaining flour, salt, mix well and leave to rise again.
Turn out on to floured board, add olive oil if liked, and kneed well.
Divide into pieces according to the size of pizza you want, roll or pat out into flat rounds and freeze uncooked.

When you take one out of the freezer, it should thaw and rise while the oven is heating up, and you are preparing the topping.

You can of course, freeze after cooking the complete pizza.

Hope this isn't too vague, but I've been making bread and pizza for - well, more years than I'm prepared to admit to.

Answer 2

Pizza Dough

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

DIRECTIONS
In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

Answer 3

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_3294,00.html

A conversion chart:

http://southernfood.about.com/library/info/blconv.htm

Tons of recipes for everything!

http://www.recipesource.com/