Pizza Crust Like the Pizzeria {Soaked Whole-Wheat}



  1. In a medium sized bowl mix the flour, sucanat, warm water, and apple cider vinegar. Stir until well combined. Cover with a lid or plastic wrap and leave on the counter for 12 to 24 hours.
  2. After the dough is soaked, mix in the yeast and salt. Knead for 5 minutes.
  3. Separate the dough into 2, 4 or 8 balls.
  4. Pour olive oil into each zipper bag. Rub the outside of the bags with your hands to move the oil around. Place a ball of dough in each zipper bag.
  5. Place the bags in the fridge to rise for 5 to 24 hours.
  6. hours before you are ready to bake remove the bags from the fridge and allow to rise at room temperature. (If your house is cooler than 65 F let the dough rise in the warmest area of the house.)
  7. Place the pizza stone in the oven and preheat at 500 for at least 20 minutes. Meanwhile, assemble your pizzas.
  8. Cut a sheet or parchment paper for each pizza you are making. Remove the dough from the bags. Carefully with your put turned fists or the palms of your hand stretch the dough into a circle. Place on the parchment paper and stretch a little further if needed.
  9. Top with desired toppings. (See post for topping ideas)
  10. Gently place the dough while still on the parchment paper on the hot pizza stone. Bake for 10-12 minutes at 500 F.
  11. Remove from the oven a proceed to make the rest of the pizzas.

Recipe by Nourishing Simplicity at