- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 163.9
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 75.5 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 2.8 g
- Protein: 4.9 g
Whole Wheat Thin Crust Pizza DoughSubmitted by: AZIAS_MOMMY
IntroductionThis is a GREAT pizza dough...but keep in mind the nutrition information is for the crust only! This is a GREAT pizza dough...but keep in mind the nutrition information is for the crust only!
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1.5 tsp (or 1/4 ounce) active dry yeast
- 1/4 tsp salt
- 1 cup warm water
- 1/2 - 1 tbsp olive oil
- cornmeal for sprinkling (optional)
- 1 tbsp each garlic powder, italian seasoning, onion powder or whatever spices you want (to taste)
- pinch of sugar
2. Sprinkle yeast on top.
3. Wait for 10 minutes or until it gets all foamy.
4. Pour into a large bowl.
5. Add flour, salt, olive oil.
7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
8. Cover and let rest for 20-30 minutes.
9. Lightly grease two 12-inch pizza pans.
10. Sprinkle with a little bit of cornmeal.
11. Divide dough in half.
12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
13. Try to make it thicker around the edge.
14. If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
15. Then spread with pizza sauce and use the toppings of your choice.
16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
17. Makes 2 12-inch pizzas.
18. If you don't want to use all the dough, you can freeze it.
19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.
Each pizza yields 4 servings of 2 pieces of pizza.
Number of Servings: 8
Recipe submitted by SparkPeople user AZIAS_MOMMY.
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Member Ratings For This Recipe
This is a really tasty whole wheat pizza crust! I used 3/4 of the dough to make one large pizza for dinner, and used the rest for mini calzones for my kids to take to school. We topped it with oven-roasted tomatoes, feta cheese, spinach leaves, caramelized onions and roasted garlic. Delicious! - 9/11/07
This was AWESOME! I seperated it into 8 equal sizes (weighed) and rolled it as thin as a tortilla. Prebaked for about 6-7 minutes and then added ital sausage, onion, pizza cheese and topped with chopped tomatoes. This was delish, my husbnad gobbled it up! No more boboli, or flat bread crusts for us! - 8/15/08
Reply from AZIAS_MOMMY (12/2/08)
Mmmm sounds good to me!
This pizza crust was fantastic! I modified the recipe a bit. I only used whole wheat flour (2.5 cups). I used 1tsp italian seasoning and .5 tsp garlic powder and .5 tsp salt. It was the perfect amount of dough for our 15 inch pampered chef stone pizza pan. Everyone in the family loved it. yummy! - 5/13/08
This tasted great! I even par baked one, added toppings and froze it for my husband to eat at a later time. It rose nicely and smelled wonderful while baking (like garlic bread). Will definitely make again! - 12/28/07
Reply from AZIAS_MOMMY (9/10/08)
Thanks for trying out par-baking and freezing! Great to know there is yet another way to enjoy it!
LOVED IT! Very easy to make, for a first-timer, and it tasted wonderful! I will be passing this on to everyone I know. I added homemade sauce, red & green peppers, pineapple, spinach, low-fat cheese and canadian bacon. It was a huge hit, thanks for the delicious crust! - 3/4/09
Came out really thin, crisp and light! Was surprised that it was only "proofed" for 10 minutes in the oven, as my usual home made doughs are warmed for up to 60 minutes for a full rise. Still, was very good. Topped with onions, mushrooms and fresh spinach for a higher vegetable count.
IT was awesome, it was my first attempt to make pizza dough and it impressed me. However I ended up adding about 3/4 C all purpose flour because the Whole wheat flour I was using was very high in gluten, and themp was almost 98 F! However I ended up with 3 - 9" pan pizzas - 9/10/12
Thought this crust held up really good to lots of toppings. It stayed nice and sturdy and had a good flavor. One adjustment I'll make to make it a bit more appealing to the kids is to add a touch of honey to see if that sweetens it up. I also might experiment with using only whole wheat flour. - 5/19/12
I'm planning to make pizza tomorrow so I precooked the crusts today...and my house smells incredible! This was very easy - not sure why I was ever intimidated by dough that has to raise before? I also mixed in some minced garlic, and dried Italian herbs (thyme, oregano, basil) and it smells delish! - 10/1/11