Whole Grain Pizza Dough

2 ¼ teaspoons instant yeast, equal to 1 packet. (Works with Active Dry Yeast as well)
¾ cup warm water, 105-115° F
2 teaspoons sugar
2 cups fresh milled flour plus up to 1/3 cup as needed (250-290 g), mix soft white and white wheat preferred
1 teaspoon salt
¼ teaspoon garlic powder
2 tablespoons olive oil, plus more for bowl/crust

In a small bowl, dissolve the yeast and sugar in the warm water. (The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes.

In a large bowl, add the salt, garlic powder, and 1/2 of the flour. Stir to combine. Add the warm water/yeast mixture and the olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.

Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball.

Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight.

Gently punch down the dough and knead it 5 times to smooth it out. Shape back into a ball to use now or later. 

Basic Baking Instruction for Pizza: Bake at 450° F for 13 to 15 minutes. 

**Great for the Basic Stromboli recipe on here