Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough

To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.

Recipe from EatingWell
SERVINGS
6
YIELD
1-12 ounce or 1 pound dough
PREP TIME
5 mins
TOTAL TIME
15 mins

Whole-Wheat Pizza Dough

To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
    To make 12 ounces dough:
    • 3/4  cup whole-wheat flour
    • 3/4  cup all-purpose flour
    • 1   package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
    • 3/4  teaspoon salt
    • 1/4  teaspoon sugar
    • 1/2 - 2/3  cup hot water, (120-130 degrees F)
    • 2   teaspoons extra-virgin olive oil
    To make 1 pound dough:
    • 1   cup whole-wheat flour
    • 1   cup all-purpose flour
    • 1   package quick-rising yeast, (2 1/4 teaspoons), such as
    • 1   teaspoon salt
    • 1/2  teaspoon sugar
    • 3/4  cup hot water, (120-130 degrees F)
    • 1   tablespoon extra-virgin olive oil
    Related Video
    How to Make Pizza Dough

    This pizza dough recipe is so versatile that It can be used for pizza, calzones or stromboli. Making your own dough adds a special and delicious touch to your own pizza.

    Directions
    1. 
    Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
    2. 
    Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
    3. 
    Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
    Tip:
    1. 
    MAKE AHEAD TIP: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

    nutrition information

    Per Serving: cal. (kcal) 766, Fat, total (g) 12, sat. fat (g) 2, carb. (g) 142, Monosaturated fat (g) 8, fiber (g) 16, pro. (g) 26, sodium (mg) 1882, Potassium (mg) 542, Starch () 9, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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