Whole Wheat Pizza Dough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 teaspoon white sugar1 1/2 cups warm water (110 degrees F/45 degrees C)1 tablespoon active dry yeast1 tablespoon olive oil1 teaspoon salt2 cups whole wheat flour1 1/2 cups all-purpose flour
n a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 3 pieces for 3 thin crust, or leave whole to make one thick crust.
Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 500 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan.
Poke dough with fork. Parbake at 500 degrees F for 5 minutes.
Lower heat to 425 degrees F. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 6 more minutes. Turn pizza. Bake for another 5 minutes or until cheese is hot and bubbly and crust is nice and crisp. (Pizza should could about 16 - 20 minutes total depending on thickness).
Wrap left over dough in plastic wrap. Close tightly for freshness and keep in fridge. Bring to room temperature before using dough again.
Serving Size: Makes three thin pizzas
Number of Servings: 3
Recipe submitted by SparkPeople user JRSUNSHINE1.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 3 pieces for 3 thin crust, or leave whole to make one thick crust.
Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 500 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan.
Poke dough with fork. Parbake at 500 degrees F for 5 minutes.
Lower heat to 425 degrees F. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 6 more minutes. Turn pizza. Bake for another 5 minutes or until cheese is hot and bubbly and crust is nice and crisp. (Pizza should could about 16 - 20 minutes total depending on thickness).
Wrap left over dough in plastic wrap. Close tightly for freshness and keep in fridge. Bring to room temperature before using dough again.
Serving Size: Makes three thin pizzas
Number of Servings: 3
Recipe submitted by SparkPeople user JRSUNSHINE1.
Nutritional Info Amount Per Serving
- Calories: 492.2
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 776.3 mg
- Total Carbs: 97.7 g
- Dietary Fiber: 16.1 g
- Protein: 18.3 g
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