Bread machine white whole wheat pizza crust.
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 97.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 97.3 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.8 g
- Protein: 3.1 g
View full nutritional breakdown of Bread machine white whole wheat pizza crust. calories by ingredient
Introduction
Whole wheat pizza crust that is a dream to work with and stretches extra thin. Whole wheat pizza crust that is a dream to work with and stretches extra thin.Number of Servings: 24
Ingredients
-
4.5 c white wheat flour
1 tsp salt
1/4 c oil
1 3/4 tsp yeast
1 3/4 c ice cold water
Tips
Ideally this dough should be refrigerated for 24 hours before use, but I find that it works fine if you allow it to rest for minimum of six hours.
Directions
In bread machine combine icewater and olive oil.
Add the flour into the bread machine and add the salt.
Make a small well in the middle of the flour and pour in the yeast.
Run bread machine on dough cycle.
You cannot let the dough run for the full cycle, Or you can remove the dough when your machine is done kneading.
Divide the dough into six equal balls. Rub each with olive oil and place in a sandwich bag. Allow go to rest for at least six hours before use.
You may refrigerate or freeze the dough. Please allow dough to fall to room temperature before using. If you have previously refrigerated or frozen the dough, there is no need to let it rest for six hours only, for it to get to room temperature.
When ready to use, roll the dough out. Use flour as needed.
Top with desired ingredients. Bake at 450° for 15 minutes or until done.
Serving Size: Makes six pizzas, serving size is two slices, 24 total servings
Number of Servings: 24
Recipe submitted by SparkPeople user LANAYHILL.
Add the flour into the bread machine and add the salt.
Make a small well in the middle of the flour and pour in the yeast.
Run bread machine on dough cycle.
You cannot let the dough run for the full cycle, Or you can remove the dough when your machine is done kneading.
Divide the dough into six equal balls. Rub each with olive oil and place in a sandwich bag. Allow go to rest for at least six hours before use.
You may refrigerate or freeze the dough. Please allow dough to fall to room temperature before using. If you have previously refrigerated or frozen the dough, there is no need to let it rest for six hours only, for it to get to room temperature.
When ready to use, roll the dough out. Use flour as needed.
Top with desired ingredients. Bake at 450° for 15 minutes or until done.
Serving Size: Makes six pizzas, serving size is two slices, 24 total servings
Number of Servings: 24
Recipe submitted by SparkPeople user LANAYHILL.