Healthy Pizza Night

My husband and I started the South Beach diet a few years back and looked and look for a great whole wheat pizza crust recipe to call our own. Look no further...Martha Stewart delivers with this easy and healthy recipe that even your kids will love. With this recipe you can freeze balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones.

HEALTHY WHOLE WHEAT PIZZA DOUGH


Ingredients
1 1/2 cups warm (115 degrees) water
2 packets (.25 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)


To Prepare
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds.


To Freeze & Serve

For 2 large pizzas:
- Divide into two balls. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

- Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.

-Top with sauce and desired ingredients. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.



For 8 personal pizzas:
- Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

- Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months.

- Turn a large baking sheet upside down; rub with oil. Spread sauce and desired ingredients on pizza shells. Bake until crusts are golden, 18 to 20 minutes.