- 1 1/2 cups warm water
- 1 tbsp date sugar
- 1 packet active dry yeast
- 3 cups whole wheat flour
- 1/2 tsp dulse flakes, optional
In a large bowl (I use a Kitchenaid mixer), whisk together water, date sugar, and yeast. Let sit for 5-10 minutes, or until yeast begins to bubble.
Add the flour and dulse, if desired, and stir until combined to create a moist and tacky, but not sticky, dough.
Knead for 5 minutes using a mixer with a dough hook or 10 minutes by hand.
Let rise in a warm place, until the dough has doubled in size, usually 2-3 hours.
Divide in half and roll out each for two thin crust pizzas or roll out entire amount for one thicker crust pizza.
Let rise for 20-30 minutes before topping and baking.