angie's whole wheat pizza dough

Name: angie''s whole wheat pizza dough Recipe
Yield: 8
Ingredients: Mix a little sugar into the warm water.; 2. Sprinkle yeast on top.; 3. Wait for 10 minutes or until it gets all foamy.; 4. Pour into a large bowl.; 5. Add flour salt olive oil.; 6. Combine.; 7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).; 8. Cover and let rest for 20-30 minutes.; 9. Lightly grease two 12-inch pizza pans.; 10. Sprinkle with a little bit of cornmeal.; 11. Divide dough in half.; 12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.; 13. Try to make it thicker around the edge.; 14. If desired pre-bake at 425 F for 10 minutes; 15. Then spread with pizza sauce and use the toppings of your choice.; 16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.; 17. Makes 2 12-inch pizzas.

Number of Servings: 8

Ingredients

Mix a little sugar into the warm water.2. Sprinkle yeast on top.3. Wait for 10 minutes or until it gets all foamy.4. Pour into a large bowl.5. Add flour, salt, olive oil.6. Combine.7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).8. Cover and let rest for 20-30 minutes.9. Lightly grease two 12-inch pizza pans.10. Sprinkle with a little bit of cornmeal.11. Divide dough in half.12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.13. Try to make it thicker around the edge.14. If desired, pre-bake at 425 F for 10 minutes 15. Then spread with pizza sauce and use the toppings of your choice.16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.17. Makes 2 12-inch pizzas.

Directions

Number of Servings: 8

Recipe submitted by SparkPeople user BRAND.NEW.ME.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 141.1
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 6.2 mg
Total Carbs: 28.0 g
Dietary Fiber: 2.1 g
Protein: 5.1 g

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