Whole-Wheat Thin Crust Pizza Dough
- Number of Servings: 8
Ingredients
1 1/2 cups all-purpose flour1 cup whole wheat flour1.5 tsp (or 1/4 ounce) active dry yeast1/4 tsp salt1 cup warm water1/2 - 1 tbsp olive oilCornmeal for sprinkling (optional)1 tbsp each garlic powder, Italian seasoning, onion powder or whatever spices you want (to taste)p\Pinch of sugar
1. 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 (I don't always do this).
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.
18. If you don't want to use all the dough, you can freeze it.
19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.
Each pizza yields 4 servings of 2 pieces of pizza.
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 (I don't always do this).
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.
18. If you don't want to use all the dough, you can freeze it.
19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.
Each pizza yields 4 servings of 2 pieces of pizza.
Nutritional Info Amount Per Serving
- Calories: 161.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 74.5 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 2.7 g
- Protein: 4.8 g
Member Reviews
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CAKE-OR-DEATH
This is a really tasty whole wheat pizza crust! I used 3/4 of the dough to make one large pizza for dinner, and used the rest for mini calzones for my kids to take to school. We topped it with oven-roasted tomatoes, feta cheese, spinach leaves, caramelized onions and roasted garlic. Delicious! - 9/11/07
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WINN0417
This was AWESOME! I seperated it into 8 equal sizes (weighed) and rolled it as thin as a tortilla. Prebaked for about 6-7 minutes and then added ital sausage, onion, pizza cheese and topped with chopped tomatoes. This was delish, my husbnad gobbled it up! No more boboli, or flat bread crusts for us! - 8/15/08
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HDRURY
This tasted great! I even par baked one, added toppings and froze it for my husband to eat at a later time. It rose nicely and smelled wonderful while baking (like garlic bread). Will definitely make again! - 12/28/07
Reply from BLUEYEDMOMMA4 (9/10/08)
Thanks for trying out par-baking and freezing! Great to know there is yet another way to enjoy it!
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KEKRATOCHVIL
This pizza crust was fantastic! I modified the recipe a bit. I only used whole wheat flour (2.5 cups). I used 1tsp italian seasoning and .5 tsp garlic powder and .5 tsp salt. It was the perfect amount of dough for our 15 inch pampered chef stone pizza pan. Everyone in the family loved it. yummy! - 5/13/08
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SUNNY238
Thought this crust held up really good to lots of toppings. It stayed nice and sturdy and had a good flavor. One adjustment I'll make to make it a bit more appealing to the kids is to add a touch of honey to see if that sweetens it up. I also might experiment with using only whole wheat flour. - 5/19/12