Quick-rise crispy thin-crust whole wheat pizza dough
- Number of Servings: 12
Ingredients
Instant Yeast, 3 tsp Flour, white, 2.5 cup Whole Wheat Flour, 1.75 cup Granulated Sugar, 3 tsp Kosher salt, coarse, Morton, 2 tsp Olive Oil, .25 cup Water, tap, 1.75 cup
Turn oven to 200 degrees. Meanwhile, combine dry ingredients in stand mixer with paddle attachment. Slowly add liquids with mixer running on med-low speed, mix until combined. Turn off oven. Replace with dough hook at knead about 10 minutes at med-high speed. Cover bowl with plastic wrap or towel and place in warm oven for 45-60 minutes. Punch down, then portion dough. Heat oven to 450 degrees, preferably with pizza stone on lowest rack. Let dough rest on floured parchment for 10 minutes before rolling into desired thickness. Top as desired and move to oven, using cookie sheet to transfer parchment to pizza stone. Bake about 6 minutes for thinnest crust or until browned and crispy.
Serving Size: Makes up to four very large thin-crust pizzas or several small pizzas
Number of Servings: 12
Recipe submitted by SparkPeople user KATEMC125.
Serving Size: Makes up to four very large thin-crust pizzas or several small pizzas
Number of Servings: 12
Recipe submitted by SparkPeople user KATEMC125.
Nutritional Info Amount Per Serving
- Calories: 197.8
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 321.1 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 2.8 g
- Protein: 5.0 g
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