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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.6
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.1 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 9.4 g
  • Protein: 9.7 g

View full nutritional breakdown of Homemade Whole Wheat Pizza Dough calories by ingredient
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Homemade Whole Wheat Pizza Dough

Submitted by: KEEPITMOVIN_H2O

Introduction

Delicious crust: Fluffy and without the cardboard taste that some whole wheat dough recipes can have! Adding various herbs and toppings can create diverse flavor and make an individualized experience! The possibilities are endless!

The nutritional information only reflects the dough as most toppings will vary per individual.
Delicious crust: Fluffy and without the cardboard taste that some whole wheat dough recipes can have! Adding various herbs and toppings can create diverse flavor and make an individualized experience! The possibilities are endless!

The nutritional information only reflects the dough as most toppings will vary per individual.

Number of Servings: 4

Ingredients

    Crust:
    2 cups white whole wheat flour
    1 cup warm water
    1 pckg (0.25 oz) dry active yeast
    1 tsp salt
    1 tbsp sugar free syrup or honey
    Herbs of choice, about 1 tsp each if dried (I used dried basil and caraway seeds)
    About 1/4 cup white whole wheat flour, for kneading & rolling
    1/2 tbsp olive oil mixed with 1/8 tsp garlic powder

Directions

1. Dissolve yeast packet in warm water. Let stand for approximately 10 minutes.
2. Combine the 2 cups of flour and salt.
3. Make well in middle of dry mixture. Add yeast mixture and syrup/honey. Mix well - can be done by hand, mixer not neccesary.
4. Cover bowl with dry cloth. Set aside 15-20 minutes. Putting it in the microwave next to a hot cup of water seems to create a warm atmosphere for the dough to rise nicely.
5. Flour surface. Transfer dough to surface. Knead 1-2 minutes, adding flour if dough is too sticky to handle, but do not allow to get too dry or worked as this will make it very tough.
6. Wet a paper towel and place over dough inside bowl, hugging it gently. Cover with damp towel. Refrigerate.
7. Remove dough from refigerator about an hour before ready to cook. Let sit - microwaving the damp towel a bit and replacing it speeds up the warming process and restores some moisture as well.
8. Heat oven to 350 degrees.
9. Flour surface. Roll dough into circular shape.
10. Sprinkle pan with salt or cornmeal - do not use cooking spray as this may cause the bottom to burn while cooking. Transfer dough to pan.
11. Cook dough 3-5 minutes. Remove from oven. Apply toppings, leaving about 1/2 inch of edge exposed. Brush outside crust with olive oil & garlic powder mixture. Return to oven and cook for 8-10 minutes. Time may need to be altered depending on thickness.
12. Let cool 1-2 minutes. Cut slices. Enjoy!

- Any dough not used can be freezed. Simply spray saran wrap with cooking spray or coat with olive oil, place ball of dough in middle and wrap snugly. Place wrapped dough in freezer bag, sealed tightly. Freeze. Take out of freezer and place in refrigerator the night before - Resume steps at #7.
- Cooked pizza can be frozen as well: Wrap tightly in saran wrap and place in freezer bag.
- Reheating cooked pizza can be a challenge. If you enjoy a softer crust: simply microwave until heated through. To make it crispy: Defrost in refrigerator 8-10 hours prior or overnight. Remove approximately 1 hour beforehand to bring it to room temperature. Microwave defrost settings can be used but may make center a tad soggy. Coat skillet with cooking spray and keep on medium-low heat, add pizza, cover. The cover will create an oven-like effect and heat the toppings, while the skillet crisps the bottom. Check frequently to discourage burning. Takes approximately 8-12 minutes depending on size of piece. This method could be used directly after oven cooking for desired crispness, minus the cover due to toppings already being hot.

Number of Servings: 4

Recipe submitted by SparkPeople user KEEPITMOVIN_H2O.






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