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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.7
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 290.7 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 8.1 g

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

Submitted by: LABYRINTH

Introduction

From the book The Complete Book of Bread and Bread Machines by Christini Ingram and Jennie Shapter.

I've tried several of the SR pizza dough recommendations and none of them quite worked right. This book has always had great recipes that worked like they said so this is now the one we use.

Be careful about replacing sugar and flours - this effects the yeast and it's ability to rise. Make sure you've calculated if making a a substitution.

This recipe is only calculated for the dough itself. This allows you to make the pizza your own with adding whatever you wish.

Pizza sauce suggestion: 1 can diced tomatoes with 2 Tbsp tomato paste, pulse 1-3 times in a food processor and use as the base spread.

Pizza topping suggestions:
Neapolitan: Basil, Mozzarella cheese, and Tomatoes.
Hawaiian: Pineapple with lean ham
Hamburger (pre-cook the hamburger and just freeze)
Cheese (try mixing cheese for different combos)
Italian: Sausage, bell pepper, onions (try red if you like more heat) and olives
Pepperoni
From the book The Complete Book of Bread and Bread Machines by Christini Ingram and Jennie Shapter.

I've tried several of the SR pizza dough recommendations and none of them quite worked right. This book has always had great recipes that worked like they said so this is now the one we use.

Be careful about replacing sugar and flours - this effects the yeast and it's ability to rise. Make sure you've calculated if making a a substitution.

This recipe is only calculated for the dough itself. This allows you to make the pizza your own with adding whatever you wish.

Pizza sauce suggestion: 1 can diced tomatoes with 2 Tbsp tomato paste, pulse 1-3 times in a food processor and use as the base spread.

Pizza topping suggestions:
Neapolitan: Basil, Mozzarella cheese, and Tomatoes.
Hawaiian: Pineapple with lean ham
Hamburger (pre-cook the hamburger and just freeze)
Cheese (try mixing cheese for different combos)
Italian: Sausage, bell pepper, onions (try red if you like more heat) and olives
Pepperoni

Number of Servings: 4

Ingredients

    1 C and 6 Tbsp Water
    2 Tbsp Olive Oil
    2 C White Flour
    2 C Whole Wheat Flour
    1/2 tsp. salt
    1 tsp sugar
    1 pkg (2 tsp) Yeast

Directions

Place ingredients in the bread machine in the ORDER of the bread machine instructions. This is very important (usually water and oil first, then flours, then salt and sugar, with yeast in a well in the center).

Set machine to basic dough setting (or pizza dough if available) and press start. Approximately 1 1/2 hours.

When dough cycle is finished, remove dough from machine and place on a lightly floured surface. Punch down gently. Divide into four pieces.

Preheat oven to 425 degrees. Spray pizzas pans with cooking oil. Roll out pizza dough. Add your toppings (see listed pizzas for suggestions - not calculated) and bake for 15-20 minutes.

Makes 4 - 10" diameter pizzas (serving size is for this) or 2 - 14" diameter pizzas (thin crust)

Number of Servings: 4

Recipe submitted by SparkPeople user LABYRINTH.






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