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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,191.5
  • Total Fat: 19.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,342.2 mg
  • Total Carbs: 228.0 g
  • Dietary Fiber: 30.3 g
  • Protein: 40.4 g

View full nutritional breakdown of Jenny's Whole Wheat Pizza Dough calories by ingredient
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Jenny's Whole Wheat Pizza Dough

Submitted by: CURVES_N_CURLS

Introduction

A simple, nutritious recipe for home-made pizza dough... From SparkPerson 'JENNYNBOYS'! A simple, nutritious recipe for home-made pizza dough... From SparkPerson 'JENNYNBOYS'!
Number of Servings: 1

Ingredients

    For one cookie sheet size pizza use:
    1 cup water
    1 tbsp oil
    1 tbsp honey
    2.5 cups whole wheat flour
    1 tsp salt
    1 tsp yeast

Directions

1. Combine all ingredients in a large mixing bowl.

Prepare this according to the yeast you're using (instant or active, but I used instant so I could just combine everything together).

2. Knead the dough on a floured surface for a few minutes. Add small amounts of flour as you knead if it's extremely sticky, but otherwise let it be.

3. Place the kneaded ball of dough back into your mixing bowl, which you should coat with oil so it doesn't stick.

4. Cover the bowl with a tea towel or some other covering, and allow the dough to rise in a warm (not hot and not cold - but inbetween!) environment for 60 - 90 minutes.

5. Roll the dough out onto an oiled cookie sheet (this recipe makes enough dough for ONE large cookie sheet sized pizza!), and let rise for an additional 10 minutes.

6. The dough is now your pizza base. You can add sauce and toppings as you desire!

Number of Servings: 1

Recipe submitted by SparkPeople user CURVES_N_CURLS.






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Member Ratings For This Recipe



  • 7 of 7 people found this review helpful
    My family loved it, but wish you would include
    baking time and degree's
    - 9/6/07

    Reply from CURVES_N_CURLS (6/13/08)
    Sorry about not including baking times and temps. Jenny never mentioned that when she shared the recipe, & I just kind of do it by *feel*. If I have a lot of toppings, I'll cook it longer (15+ min) & at a reduced temp (350 F perhaps) - & if I have few toppings it's 12 min @ 400 F or so. HTH! :)


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  • Very Good
    4 of 4 people found this review helpful
    I only used 1/2 tsp salt for this recipe and I also only used half the dough to make an extra thin crust. Preheated my oven to 500* for 45min then turned it down to 400* and cooked for 15min. Turned out very good! - 7/15/10

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  • Incredible!
    3 of 3 people found this review helpful
    We loved this! I also added some ground flax seed & italian seasoning to the dough. It worked well in my bread machine. - 3/5/11

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  • Very Good
    3 of 3 people found this review helpful
    I think this pizza dough was AMAZING. The kids even loved it. Not too thin or thick. I found an amazing pizza recipe on here that uses this crust, but can no longer locate it. THANK YOU!! - 1/19/09

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  • Incredible!
    2 of 2 people found this review helpful
    I can honestly tell you that this makes the best pizza crust. I have had it and it was great. - 3/27/07

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  • Incredible!
    1 of 1 people found this review helpful
    We really enjoyed it. I rolled it out thin and made a number of single serving size pizzas with a variety of toppings to choose from. I baked them at 400 degrees for 10 minutes. We will use this often. Thanks. - 3/10/12

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  • Incredible!
    1 of 1 people found this review helpful
    I just made this dough tonight because I wanted a healthier option other than my favorite Pizza Hut. It was fantastic! I followed the recipe exactly and used instant yeast. I couldn't however pull it to make a whole cookie sheet worth of dough, but 80% is fine too. I will definitely make this again. - 6/3/11

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  • 1 of 1 people found this review helpful
    I didn't leave enough time for this to rise and my yeast was possibly dead, but i rolled it out over a large pizza stone, put my toppings on and baked at about 350F for 20 minutes. it had a thicker consistency due to not rising fully but still very yummy!great 100% whole wheat recipe! Thanks! - 3/28/11

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  • 1 of 2 people found this review helpful
    would have been nice to have a serving size I know it makes a whole cookie sheet, but how many slices. I make a flat bread one that doesn't have quite so many calories or sodium - 4/15/10

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  • Very Good
    1 of 1 people found this review helpful
    love this easy dough. works great in a stand mixer. - 3/6/10

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  • Very Good
    1 of 1 people found this review helpful
    I thought this recipe was pretty good but it would have been better if I would have rolled it out thinner. Though I like thick crust, this isn't the right recipe for it. And for what its worth, by boyfriend said he'd like it a bit sweeter so I may add more honey or some Splenda next time he's over. - 11/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    Great Pizza Dough! Love it! I dDid have to guess at the temp and time to cook it because it's not included in your recipe but it worked out great anyway! - 6/26/07

    Reply from CURVES_N_CURLS (6/13/08)
    Please see my reply to TIGGERRULES40! :)


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  • Very Good
    1 of 1 people found this review helpful
    Great recipe, thank you! So healthy, and so much more satisfying than white flour crusts. Tastes great. - 5/11/07

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  • Best pizza dough recipe yet and ive tried a lot. i like to use very warm water(120*-130*F) so its soft enough to make a super thin crust pizza. - 9/18/13

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  • This is so easy to make and it tastes great! I can always get 16 slices from my cookie sheet. Thank you for posting this great recipe! - 4/30/12

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  • Why the 1,191 calories? Do you know how many normal slices I would get from this so I could divide up te calories. Seems high, but haven't looked to see what a traditional thin crust caloric intake is. I usualy use a low cal/low carb tortilla as my pizza base. Thanks! - 1/22/12

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  • Is the nutrition count on this correct? - 8/7/11

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  • Made with 2 tsp yeast. Pretty strong wheat taste. Patiently spread over two cookie sheets and let rise one hour - very thin crust. Prebaked 8 minutes at 400 degrees. Topped and baked 15 minutes more. - 3/27/11

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  • Great! My first bread ever! - 12/2/10

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  • I wanted to know if the calorie cout was correct I want to try the receipe but that would be a whole day of eating - 11/22/10

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  • Loved it! I baked it at 350 f for about 30 to 35 min. - 11/17/10

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  • Was looking for a whole wheat easy recipe and this fits the bill perfectly and I can easily control the sodium..thanks so much! - 10/23/10

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  • Made this for the first time.Actually first time for dough of any kind. It was great and very filling. I did have a problem getting it spread out on the cookie sheet. Is that normal? - 10/12/10

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  • Thank you for providing this recipe! I like how you made it into 1 serving so we could enter it into recipes of our own & divide it the way we wanted! - 9/26/10

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  • This is delicious! Since I quit white flour, I've been searching for a good whole wheat crust recipe. This is the one! - 5/3/10

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  • Easy and tasty. My new go to pizza crust. - 2/4/10

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  • Quite tasty, and very easy to make. A definite do over. - 7/18/09

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  • Very well enjoyed by the kids! Made 8 small pizzas 75 grams each. - 7/5/09

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  • The dough was excellent and I found the instructions easy to follow. I haven't made my own dough in years. I made it with the whole-wheat veggie pizza that includes this as a pizza crust. Next time I'll bake it on a crisping stone because it was pretty floppy. - 6/29/09

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  • 0 of 3 people found this review helpful
    I'm not sure how you used calorie amount from this to calculate other recipe's nutrition;I guess you can just enter a calorie amount into spark's ingredient list? Instead, you could divide it into same amt of servings in this recipe as other rcpes,then pple can add the 2 amts together for each piece - 11/1/08

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  • Good
    0 of 2 people found this review helpful
    Sounds real good, but you need to revise the Number of servings. So it will show the true about of Calories - 3/27/07

    Reply from CURVES_N_CURLS (6/13/08)
    The number of servings can vary depending on how you use the dough. I made it one serving so I could use it to calculate calories on my prepared pizzas with toppings (see my other recipes). Hope that makes sense... :)


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