Whole Wheat pizza dough for 16
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups all-purpose flour (or high gluten flour)2 cups whole wheat flour1 tsp salt1 package of active baker's yeast1 1/3 cup water2 Tbl extra virgin olive oil1/4 cup cornmeal
In large bowl, mix whole wheat flour, all-purpose flour and salt.
In 1 1/3 cup of warm water, add yeast and gently stir.
Wait 5 minutes to see if the yeast water becomes a bubblely "sponge". This will "proof" the yeast to be sure it is still active. If not active, try again with new yeast.
Stir bread until well mixed and kneed for 10 minutes.
Then pat the bread dough with olive oil and place it in large bowl. Cover with damp cloth and leave to rise 2 hours.
* While the dough is rising you can prepare the toppings you like.
After 2 hours, Divide dough in quarters and shape each into pizza shape and place into
Greased pie pan that has been dusted with corn meal.
Top each mini pizza how you like.
Bake at 425 degrees for 20 minutes or until bottom is browned.
In 1 1/3 cup of warm water, add yeast and gently stir.
Wait 5 minutes to see if the yeast water becomes a bubblely "sponge". This will "proof" the yeast to be sure it is still active. If not active, try again with new yeast.
Stir bread until well mixed and kneed for 10 minutes.
Then pat the bread dough with olive oil and place it in large bowl. Cover with damp cloth and leave to rise 2 hours.
* While the dough is rising you can prepare the toppings you like.
After 2 hours, Divide dough in quarters and shape each into pizza shape and place into
Greased pie pan that has been dusted with corn meal.
Top each mini pizza how you like.
Bake at 425 degrees for 20 minutes or until bottom is browned.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 149.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 2.5 g
- Protein: 3.9 g
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